This creamy Slow Cooker Maple Pumpkin Custard is very much like the filling of a pumpkin pie, without the crust, prepared using pumpkin purée, milk, heavy cream, maple syrup, and eggs. This smooth and rich Maple Pumpkin Custard recipe is a simple dessert that takes about 6 hours to prepare and can serve up to 6 people.

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Maple Pumpkin Custard Recipe Ingredients

• 1 can (15 ounces or 425 g) canned pumpkin purée
• 1 cup (235 ml) milk beverage
• 1/2 cup (120 ml) heavy cream
• 1/3 cup (107 ml) maple syrup
• 1/3 cup (8 g) sugar
• 1/2 teaspoon maple flavoring
• 3 large eggs
• 1 pinch of salt
• 1 tablespoon (6 g) pumpkin pie spice
• 1/3 cup (37 g) chopped pecans
• 1 1/2 teaspoons butter
• Whipped topping

How To Make Maple Pumpkin Custard In Slow Cooker

1. Prep the Dish: Spray a 6-cup (1.4 L) glass casserole dish with nonstick spray so the custard doesn’t stick during cooking.
2. Make the Custard: In a large bowl with a spout, whisk together the pumpkin purée, milk, heavy cream, maple syrup, sugar, maple flavoring, eggs, salt, and pumpkin pie spice until it’s all smooth and well mixed.
3. Set Up the Slow Cooker: Pour the custard mix into the casserole dish. Place the dish in the slow cooker and fill water around it until it reaches 1 inch (2.5 cm) below the dish’s rim. Make sure not to get water in the custard.
4. Cook and Cool: Cover the slow cooker with its lid and cook on low for 3 to 4 hours. The custard should be firm around the edges but still jiggle a little in the center. Turn off the slow cooker, let it cool slightly, and carefully take out the dish. Chill the custard in the fridge for a few hours or until set.
5. Toast the Pecan: In a heavy skillet over medium heat, melt the butter. Add the chopped pecans and stir for about 5 minutes until they are golden and smell delicious.
6. Serve the Custard: Scoop some custard into bowls and top each with a generous spoonful of whipped topping. Sprinkle each serving with 1 tablespoon (7 g) of the toasted pecans for a tasty crunch.

Recipe Tips

• Add extra warmth with spices: If you want to boost the warm flavors in this custard, add a pinch of ground cinnamon or nutmeg to the mixture while whisking. It gives an extra cozy holiday vibe.
• Try coconut cream for a dairy-free twist: For a dairy-free option, swap out the heavy cream with canned coconut cream. It keeps the custard smooth and creamy while adding a subtle coconut flavor.
• Switch up the toppings: Instead of whipped topping, you can serve this custard with a scoop of vanilla ice cream or a drizzle of caramel sauce to add more richness and sweetness.
• Make it a bit boozy: Add a splash of dark rum or bourbon to the custard mixture for a grown-up dessert. The alcohol will cook off, leaving behind a delicious, warm depth of flavor.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Pumpkin Pie Pudding
• Slow Cooker Pumpkin Cake
• Slow Cooker 2 Ingredient Pumpkin Scones