Fill crock pot with 1 inch water and turn on high. Allow to pre-heat for 30-45 minutes (for you multi tasking moms, doing this before taking a shower and/or starting breakfast works well)
In a blender, puree all ingredients (blender will be quite full). Pour into oven/heat proof ramekins or mason jars, filling 2/3 full. Gently set into the water, stacking the ramekins (pictured) if needed. Cover. Allow to steam for 4-6 hours.
Turn crock pot off, and it will continue to stay warm for another hour or so, serve warm or cover with plastic wrap and store in the fridge to serve chilled.
Instant Pot Directions
Pour 1-1/2 cups water in the Instant Pot bowl.
Fill 6 ramekins, or other heat-proof containers 2/3 full with the custard mixture.
Gently set filled ramekins in the Instant Pot bowl, stacking if necessary (this may take two batches) but still allowing the lid to close.
Close lid, set to manual -- 10 minutes. Set vent to seal and allow to cook. All pressure to naturally release.
Once pressure has naturally released, use a hot pad to carefully remove custard cups. Allow to cool on a rack and enjoy warm, or cover and chill.
Nutrition calculated using stevia
Slow Cooker or Instant Pot Pumpkin Custard
Amount Per Serving (1 serving)
Calories 128Calories from Fat 63
% Daily Value*
Saturated Fat 4g20%
Vitamin A 19302IU386%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com