Tag: pumpkin custard

Crockpot Pumpkin Custard for Thanksgiving

Crockpot Pumpkin Custard for Thanksgiving

I loooooooove pumpkin pie. Seriously. It evokes fond memories of Thanksgivings and Christmases from years past, always at my grandma’s house.

Honestly, though, sometimes I don’t feel like baking a pie. It’s easier to put it all in a crockpot, add some toppings, and be done with it. Plus, with the addition of an easy strudel and whipped cream or yogurt, I don’t even miss out on the pie! I won’t lie and say that it’s as good as pie, because let’s be honest, nothing is as good as pie, but it’s very close.  

It’s also nice to have the oven free to prepare other dishes. I don’t know about you, but my family always has a ton of dishes waiting in line to go in the oven.

I use a small crockpot for this. If you want to serve this for a large gathering, simply double the recipe. 

Ingredients:

  • 1 can pumpkin puree
  • 6 eggs
  • 8 tbsp avocado oil, or melted coconut oil, butter, ghee, other cooking fat of choice
  • 1 cup granulated sweetener (stevia, erythritol, monkfruit) 
  • 4 tbsp honey (optional)
  • 1 tbsp molasses 
  • 1/4 cup coconut flour
  • 1 tsp vanilla or maple extract
  • 1/8 tsp salt
  • 1 tsp pumpkin pie spice or 1 tbsp cinnamon + 1/8 tsp allspice + 1/8 tsp nutmeg 

Directions:

  1. Grease crockpot.
  2. Whisk or blend eggs until thick and foamy.
  3. Beat in sweetener.
  4. Add vanilla/maple extract and pumpkin puree and beat. 
  5. Add coconut flour, spices, salt, and oil. Beat until well mixed.
  6. Optional: At this stage my kids are starting to get mad and impatient that they can’t eat it for hours. Scoop a small amount into a microwave safe container (such as these silicon ramekins) and microwave for 1 minute and serve to the impatient ones. 
  7. Pour mixture into crockpot and wiggle a little to distribute evenly. Insert a paper towel underneath the lid to collect condensation. Set crockpot on low.
  8. Cook 2:30-3:00 hours. Mine usually takes 3xaround 2 hours and 40 minutes.
  9. Serve with this strudel, this whipped cream, a dollop of vanilla ice cream, yogurt, or kefir. 

I know my spice blend isn’t technically pumpkin spice, but I prefer it in some ways. I like the cinnamon to be prominent and here’s some heresy for you: I don’t really like the overpowering notes of ginger or clove in some traditional pumpkin spice mixes.