PUMPKIN CUSTARD WITH PECANS
Dec. 5th, 2011 11:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
la_samtyrPUMPKIN CUSTARD WITH PECANS
2 eggs
2 egg whites
1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
3/4 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 1/2 cups frozen whipped topping, thawed
1/3 cup chopped pecans
1) Coat slow cooker with cooking spray. Beat eggs and egg whites with whisk in large bowl.
2) Stir in pumpkin, milk, brown sugar, pumpkin pie spice and vanilla extract. Mix until blended, and fold in whipped topping. Pour into cooker.
3) Cover. Cook on low three to four hours, or until sides are set and centre of custard is just a bit loose.
4) Divide into serving dishes and chill until cool. Sprinkle with pecans and top with dollop of whipped topping and ground cinnamon, if desired.
2 eggs
2 egg whites
1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
3/4 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 1/2 cups frozen whipped topping, thawed
1/3 cup chopped pecans
1) Coat slow cooker with cooking spray. Beat eggs and egg whites with whisk in large bowl.
2) Stir in pumpkin, milk, brown sugar, pumpkin pie spice and vanilla extract. Mix until blended, and fold in whipped topping. Pour into cooker.
3) Cover. Cook on low three to four hours, or until sides are set and centre of custard is just a bit loose.
4) Divide into serving dishes and chill until cool. Sprinkle with pecans and top with dollop of whipped topping and ground cinnamon, if desired.
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