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Autumn Pumpkin Custard

Soooo good--like pumpkin pie without the fattening crust! Throw in some raisins or even pecans if you like.

Submitted by : Cshoolis

(2 Ratings)

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Ingredients

1 large can (30 oz)
pumpkin: 1 can (12 oz)
evaporated milk: 4
eggs, beaten
whipped cream

Directions

Mix all the ingredients except the whipped cream in the crockpot and cook on High for 4 1/2 hours. Serve in individual glasses topped with whipped cream.

Serve : 5

Ready in : 10 minutes plus 4 1/2 hours

Reviews:(1)

SAT73

November 06, 2009

Delicious! Made this with left-over pumpkins from Halloween. Well worth it and not too many calories!

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