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Recipes Fresh From The Farm

Crock Pot - Pumpkin Custard with Pecans

E. Marie via Prevention

Serves 12

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!

  • 2 eggs
  • 2 egg whites
  • 1 can (12 oz) pumpkin
  • 1 can (12 oz) fat-free evaporated milk
  • 3/4 C. packed brown sugar
  • 1 1/2 t. pumpkin pie spice
  • 1 t. vanilla extract
  • 1 1/2 C. frozen light whipped topping, thawed
  • 1/2 C. chopped pecans

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.