Pumpkin Spice Custard Recipe
Ingredients :
1 can (29 ounces) pumpkin
1-1/2 cups sugar
1 can (12 ounces) evaporated milk
4 large eggs, room temperature, lightly beaten
1 tablespoon pumpkin pie spice
1 tablespoon instant espresso powder
1 teaspoon salt
Gingersnap cookies, crushed
Whipped cream, optional
How To Make Pumpkin Spice Custard :
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 until a thermometer reads 160°, 6-7 hours. Remove
baking dish from slow cooker using sling. Top with crushed gingersnap cookies
and if desired, whipped cream.
Test Kitchen variations :
This recipe can also be prepared directly in your 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.
Nutrition Facts :
1 serving: 280 calories, 6g fat (3g saturated fat), 108mg cholesterol,
381mg sodium, 52g carbohydrate (46g sugars, 3g fiber), 7g protein.
