Description
A rich, creamy pumpkin custard made in the slow cooker. It captures the spices and flavor of a traditional pumpkin pie without the need for a crust.
Ingredients
Scale
- 15 oz can pumpkin puree
- 14 oz can sweetened condensed milk
- 12 oz can evaporated milk
- 1 large egg
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Grease the inside of a slow cooker with butter or non-stick spray.
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, evaporated milk, and egg until completely smooth.
- Stir in the pumpkin pie spice, vanilla extract, and salt until well combined.
- Pour the mixture into the prepared slow cooker and smooth the top with a spatula.
- Cover and cook on low for 3 to 4 hours, or until the edges are set and the center has a slight jiggle.
- Remove from the slow cooker and allow to cool to room temperature.
- Refrigerate for at least 4 hours, or overnight, to allow the pudding to fully set.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American