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Crock-Pot Pumpkin Crunch Custard
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A picture of Crock-Pot Pumpkin Crunch Custard.

Crock-Pot Pumpkin Crunch Custard

namasteali28
namasteali28 @cook_3674062

I am not one for custard, but a friend made this for a party on time and it was yummy!

I am not one for custard, but a friend made this for a party on time and it was yummy!

Read more

Crock-Pot Pumpkin Crunch Custard

namasteali28
namasteali28 @cook_3674062

I am not one for custard, but a friend made this for a party on time and it was yummy!

I am not one for custard, but a friend made this for a party on time and it was yummy!

Read more
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Ingredients

15 mins
8 servings
  • Custard
  • 2 can15 oz Pumpkin (not pumpkin pie filling)
  • 3Eggs
  • 2 tspPumpkin Pie Spice
  • 1 tspCinnamon
  • 1 can14 oz Sweetened Condensed Milk
  • 2 tspPure Vanilla Extract
  • Crunch Topping
  • 2 cupQuick Cooking Oatmeal
  • 1 cupBrown Sugar
  • 1 cupAll Purpose Flour
  • 1 tspCinnamon
  • 1 cupCrushed Walnuts or Pecans
  • 1 cupMelted Butter
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Steps

15 mins
  1. 1

    In a medium sized bowl mix together all six of the custard ingredients until everything is well combined.

  2. 2

    Pour custard mixture in to a 6-7 quart oval crock-pot.

  3. 3

    In another bowl combine the next five crunch topping ingredients and combine well. Pour melted butter over the top and mix well.

  4. 4

    Sprinkle crunch topping over the custard evenly and completely.

  5. 5

    Cover crock-pot and cook on low for four hours.

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namasteali28
namasteali28 @cook_3674062
on April 02, 2014 11:37

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Keywords

Custard Condensed Milk Egg Pumpkin Pecan Butter Walnut

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