Pumpkin Custard


Makes 6 servings


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


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

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