Easy Slow Cooker Pumpkin Custard Recipe

INGREDIENTS

2 eggs, beaten 1 cup solid-pack pumpkin 1/2 cup packed brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon grated lemon peel 1 can (12 ounces) evaporated milk Additional ground cinnamon

PREPARATION:

Slow Cooker Directions

1. Combine eggs, pumpkin, brown sugar, ginger, cinnamon and lemon peel in large bowl. Stir in evaporated milk. Pour mixture into a 1-1/2-quart soufflé dish. Cover tightly with foil.
2. Make foil handles*. Place soufflé dish in slow cooker. Pour water into slow cooker to come about 1-1/2 inches from top of soufflé dish. Cover; cook on LOW 4 hours.

   *To make foil handles, tear off three 18X3-inch strips of heavy-duty foil. Crisscross the strips so they resemble the spokes of a wheel. Place the dish or food in the center of the strips. Pull the foil strips up and over and place into the slow cooker. Leave them in while you cook so you can easily lift the item out again when ready.

3. Use foil handles to lift dish from slow cooker. Sprinkle with additional ground cinnamon. Serve warm.

This recipe appears in: Custards & Puddings