LOW-CARB SLOW-COOKER PUMPKIN CUSTARD
This Low-Carb Slow-Cooker Pumpkin Custard is like pumpkin pie without the crust. It makes a delicious dessert that can work for low-carb, keto, lc/hf, diabetic, gluten-free, grain-free, Paleo, or Banting diets.
Provided by Annissa Slusher
Categories Dessert
Time 2h40m
Number Of Ingredients 8
Steps:
- Spray or grease the inside of a 3 or 4 quart slow-cooker crock using coconut oil spray or butter.
- Break eggs into a medium mixing bowl. Blend until smooth and slightly thickened, using a mixer or a whisk. Gradually beat in sweetener. Add pumpkin puree and vanilla (or maple) extract to the egg mixture and blend in.
- Whisk almond flour, pumpkin spice, and salt together in a small mixing bowl. If prefered, you may sift them together.
- Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. Continue to blend while , streaming in the melted butter, ghee, or coconut oil. When all ingredients are well mixed, transfer mixture to the slow-cooker.
- Place a paper towel over the crock, then cover with the lid. The paper towel between the top of the crock and the lid absorbs the condensed moisture that forms on the lid and keeps it from dripping onto the custard.
- Set slow-cooker to the low setting. Cook for 2-2:45 hours, and begin checking at the two hour mark. when custard is done, the sides will pull away from the crock and the center will be set. For me, it's usually done in about 2 hours and 15 minutes.
- Serve warm with stevia sweetened whipped cream and a sprinkle of nutmeg, if desired.
Nutrition Facts : ServingSize 1 slice, Calories 183 kcal, Carbohydrate 5 g, Protein 7 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 144 mg, Sodium 99 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g
PUMPKIN CUSTARD, CROCK POT RECIPE - (4.4/5)
Provided by Cassaundra
Number Of Ingredients 7
Steps:
- combine eggs, pumpkin, brown sugar, ginger, cinnamon, and lemon peel in large bowl. stir in evaporated milk. Pour mixture into 1 1/2 quart souffle dish. cover tightly with foil. Place souffle dish in 4 1/2 quart crock pot. Pour water into crock pot to reach 1 1/2 inches from top of souffle dish. cover. cook on low for 4 hours. Carefully remove dish from crock pot. serve warm. ***to make foil handles for removing souffle dish, tear off 3 (18x2) strips of heavy duty foil or fold foil to double thickness. criss cross in spoke design. Set dish on center fo strips. Pull foil strips up and over dish
SLOW COOKER PUMPKIN CUSTARD
A frothy delight, using the slow cooker. My family ADORES it, including my pumpkin-indifferent husband. Yoinked and modified from a post on the What-A-Crock livejournal community
Provided by SnoBahr
Categories Dessert
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Coat slow cooker with cooking spray. Beat eggs and egg whites with whisk in large bowl.
- Stir in pumpkin, milk, brown sugar, spices and vanilla extract. Mix until blended, and fold in whipped topping. Pour into cooker.
- Cover. Cook on low three to four hours, or until sides are set and center of custard is just a bit loose.
- Divide into serving dishes and chill until cool. Top with dollop of whipped topping and ground cinnamon, if desired. One can also top with crushed pecans, sprinkles, sugar, whatever.
Nutrition Facts : Calories 291.4, Fat 10.7, SaturatedFat 7.3, Cholesterol 78.4, Sodium 115.3, Carbohydrate 42.2, Fiber 0.5, Sugar 32.2, Protein 8.2
PUMPKIN SPICE CUSTARD
We love this traditional Crock-Pot pumpkin spice custard. The added espresso powder gives it a latte effect! —Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 6h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- 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., 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 the sling to lower the 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. , Cook, covered, on low 6-7 hours or until a thermometer reads 160°. Remove baking dish from slow cooker using sling. Top with crushed gingersnap cookies and, if desired, whipped cream.
Nutrition Facts : Calories 280 calories, Fat 6g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 381mg sodium, Carbohydrate 52g carbohydrate (46g sugars, Fiber 3g fiber), Protein 7g protein.
SLOW COOKER PUMPKIN PUDDING
Pumpkin pie without the crust, this pudding is made in a slow cooker. Easy, fast preparation for busy holidays.
Provided by Stephanie Stokes
Categories Fruits and Vegetables Vegetables Squash
Time 5h5m
Yield 8
Number Of Ingredients 8
Steps:
- Coat the inside of a slow cooker with cooking spray.
- Combine pumpkin puree, evaporated milk, sugar, eggs, butter, pumpkin pie spice, and vanilla extract in the slow cooker; mix to combine.
- Cook on Low until top is set and edges have slightly pulled away from the sides of the cooker, about 5 hours.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 28.4 g, Cholesterol 67.8 mg, Fat 7.9 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 196.7 mg, Sugar 25.5 g
BAKED PUMPKIN CUSTARD FROM EAGLE BRAND®
Everything you love about pumpkin pie but without the fuss of the crust, these custards are creamy and spiced just right.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
- Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
- Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 27.7 g, Cholesterol 121.8 mg, Fat 11.1 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 6.4 g, Sodium 348.1 mg, Sugar 25.3 g
SLOW COOKER EGG CUSTARD
Make and share this Slow Cooker Egg Custard recipe from Food.com.
Provided by Jyga1368
Categories Dessert
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease slow cooker with the butter (leave excess in crock); set aside.
- In a medium mixing bowl combine all ingredients except cinnamon and whipped cream.
- Mix well and pour into crock pot.
- Cover and cook on LOW for 4 hours. At the end of the cooking time gently touch the top of the custard to make sure it is set.
- If not set cook 1/2 hour more, if set leave the crock uncovered and let the custard sit for 1 hour at room temperature.
- Slice and garnish with a sprinkle of the cinnamon or nutmeg and whipped cream if you like.
Nutrition Facts : Calories 262.9, Fat 19.8, SaturatedFat 10.2, Cholesterol 323.3, Sodium 167.9, Carbohydrate 7.7, Sugar 4.9, Protein 13.4
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