I love pumpkin. Yes I do. I love pumpkin more than you!
And yes, I am in kindergarten.
It’s autumn (although my neck of the woods FINALLY got the memo after welcoming October with 100 degree temperatures). Autumn means wholesome, savory foods. Autumn means nutrient dense comfort foods. Autumn means pumpkins.
While everyone is busy whipping up pumpkin cookies, pumpkin pies, pumpkin muffins, and pumpkin bread, I am enjoying my super easy Crock Pot Pumpkin Custard!
Oh yeah – I said Pumpkin Custard and Crock Pot all in the same sentence. Wheee!
I originally saw this recipe over at Health, Home, and Happiness. I knew this recipe was going to be a winner. And it was. Sort of.
Don’t get me wrong. This pumpkin custard was delicious. Really delicious! But I felt like I could turn this into something more akin to pumpkin pie without the crust. A pumpkin-pie-filling-custard if you will. Because that was what my taste buds were set on. So I tinkered with the recipe and came up with something that I think tastes pretty darn close to pumpkin pie filling and more closely matches the consistency as well.
What I like best about this recipe is that you can fix it and forget about it while the crock pot does all the work! Seriously. This is one easy, easy recipe!
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Here is how the magic happens:
Crock Pot Pumpkin Custard
The flavors of fall...the textures and warmth that we love this time of year. Pumpkin custard is the nourishing treat you've been waiting for. This recipe is fairly allergen free and made easily in the crock pot!
Ingredients
- 3 cups cooked pumpkin* (you can use canned too)
- 6 eggs
- ¼ cup coconut milk, full fat
- ¼ cup raw honey
- 2 tablespoons coconut oil
- 1 tablespoon pumpkin pie spice OR (1 teaspoon each of cinnamon, nutmeg, ginger, and allspice)
- 2 teaspoons vanilla or vanilla bean paste
- Pinch of sea salt
Instructions
- Fill a 6-8 quart crock pot with 1 inch of water and turn on high. Allow to pre-heat for 45 minutes.
- In a blender, puree all ingredients.
- Pour into oven/heat proof ramekins, yogurt jars, custard cups, or mason jars, filling 2/3 full. (DO NOT OVERFILL!)
- Gently set into the water, stacking the jars if needed.
- Cover.
- Allow to steam for 5 hours.
- Turn crock pot off.
- Serve warm or cover and store in the fridge to serve chilled.
- Keeps for about one week.
Notes
Making your own pumpkin puree is so easy! Try my slow cooker pumpkin puree in this recipe.
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Nutrition Information:
Yield: 6 Serving Size: 1 cupAmount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 78mgCarbohydrates: 15gFiber: 4gSugar: 3gProtein: 10g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Luschka says
I am slowly coming to the conclusion that I just HAVE to get a crockpot. Their wonders are espoused everywhere I go. This recipe sounds amazing, and knowing YOU make it, I’m pretty confident it’s good for me too 😉
Ellen says
Really? Five hours on high? Thanks.
Jennifer Saleem says
@Ellen Yep! On high!
Jennifer Wenzel says
Man, that sounds tasty! All this fall pumpkin goodness, it is like one of the last major “only in season” treats that is respected and when the time comes I want it ALL!
Amy Rhime says
This looks SO delicious! And I’m a sucker for anything I can do in the crock pot. This may just show up in our Thanksgiving spread this year. Thanks!
Connor Harley says
A Pumpkin Crock Pot! I never would have thought. That sounds and looks delicious, and not to say it’s healthy! I will definitely try this! Yum yum!
Joella @ Fine and Fair says
Ooooh! Pinning! 😀
Charise @ I Thought I Knew Mama says
Pinning! This sounds incredible.
Christine Powell says
LOVE how easy crockpot recipes are, and this one is no disappointment! 🙂
Julia Mangan says
This sounds delicious! I’m in love with pumpkin and custard. What a perfect fall treat!
healthly meals says
Very interesting subject, thank you for putting up”’
caveman diet
paleo says
Very interesting subject, thank you for putting up”’
Paleo diet
Cristina says
I don’t have a crock pot. Can I cook this in the oven? Thanks.
Jennifer says
You certainly could give it a try Cristina! I would cook it low and slow. So maybe 300 degrees and just keep checking on it.
Susan says
How much does this make?
Jennifer says
Hi Susan! It depends on what you put the custard in. It basically fills about 8 custard cups.
Debi says
Could I just use the jars from my yogurt maker and put it in there?
Jennifer says
Yes you can!
Audrey says
Can you put directly in the crockpot instead of using ramekins or mason jars?
Jennifer says
I have never done that personally but I see no reason why you couldn’t make one giant custard!