Name: Pumpkin Spice Custard
Prep time: 10 min
Cook time: 10 min
Yield: 8
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Spice Custard

1. 1 can (29 ounces) pumpkin -

2. 1-1/2 cups sugar -

3. 1 can (12 ounces) evaporated milk -

4. 4 large eggs, lightly beaten -

5. 1 tablespoon pumpkin pie spice -

6. 1 tablespoon instant espresso powder -

7. 1 teaspoon salt -

8. Gingersnap cookies, crushed -

9. Whipped cream, optional -

How to cook deliciously - Pumpkin Spice Custard

1. Stage

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. Stage

Whisk together first 7 ingredients. Transfer to a greased 2-qt. baking dish; set aside. 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. Stage

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.