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E. Marie via Prevention
If you haven't seen "Prevention Magazine" you've missed a great source for healthy foods! This custard is so smooth and creamy, and tasty!
Coat a 4-quart or larger slow cooker with cooking spray. Beat eggs, and egg whites with whisk in large bowl.
Stir in pumpkin, milk, brown sugar, pumpkin pie spice & vanilla extract. Mix until blended & fold in whipped topping. Pour into cooker.
Cover. Cook on low 3 to 4 hours, or until sides are set and center of custard is just a bit loose.
Divide into serving dishes. Chill until cool. Sprinkle with pecans and top with dollop of whipped topping & ground cinnamon, if desired.