Slow Cooker Orange Pumpkin Custard

Yield: 8 servings

Preparation Time: 10 minutes; Cooking Time: 2 hours

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Ingredients

check eggs, slightly beaten 3 eggs, slightly beaten

1 cup pumpkin, canned solid pack pumpkin or cooked

check granulated sugar 1/2 cup granulated sugar

check ground cinnamon 1/2 teaspoon ground cinnamon

check ground cloves 1/8 teaspoon ground cloves

check ground nutmeg 1/8 teaspoon ground nutmeg

check grated orange peel 1/4 teaspoon grated orange peel

check (12 ounce can) evaporated milk 1 1/2 cups (12 ounce can) evaporated milk

check Whipped Topping Whipped Topping

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Directions:

In a medium bowl, combine eggs, pumpkin, sugar, cinnamon, cloves, nutmeg and orange peel; stir in evaporated milk.

Spray a 1- quart oven proof casserole dish (or two smaller oven proof dishes) with nonstick cooking spray; fill with pumpkin mixture and cover tightly with foil. Place dish(es) in slow cooker. Pour warm water around dish(es) to measure 1- inch deep.

Place lid on slow cooker and cook on the high-heat setting until knife inserted into center of the custard comes out clean; about 1 3/4 to 2 hours. Serve custard warm or cold topped with whipped cream.

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