Pumpkin Spice Custard

Total Time:Prep: 10 min. Cook: 6 hours

Recipe by Shelly Bevington, Hermiston, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Here's a traditional slow-cooker pumpkin spice custard with some espresso powder for a latte effect. —Shelly Bevington, Hermiston, Oregon


Test Kitchen variations
  • This recipe can also be prepared directly in a smaller slow cooker. Whisk together first 7 ingredients. Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until a thermometer reads 160°, 6-7 hours. Top with crushed gingersnap cookies and if desired, whipped cream. 
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    Pumpkin Spice Custard

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    Yield:8 servings
    Prep:10 min
    Cook:6 hours
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    Ingredients

    • 1 can (29 ounces) pumpkin
    • 1-1/2 cups sugar
    • 1 can (12 ounces) evaporated milk
    • 4 large eggs, lightly beaten
    • 1 tablespoon pumpkin pie spice
    • 1 tablespoon instant espresso powder
    • 1 teaspoon salt
    • Gingersnap cookies, crushed
    • Whipped cream, optional
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    Directions

    1. 1
      Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack.
    2. 2
      Whisk together first 7 ingredients. Transfer to a greased 2-qt. baking dish. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower baking dish onto foil rack, not allowing sides to touch slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels.
    3. 3
      Cook, covered, on low 6-7 hours or until a thermometer reads 160°. Remove baking dish from slow cooker using sling. Top servings with crushed gingersnap cookies and, if desired, whipped cream.

    Nutrition Facts

    1 serving: 280 calories, 6g fat (3g saturated fat), 108mg cholesterol, 381mg sodium, 52g carbohydrate (46g sugars, 3g fiber), 7g protein.
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