EASY RICE COOKER CAKE RECIPES: Pumpkin Pie Custard with Fresh Pumpkin

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If you ever wanted to make pumpkin pie but don't have canned pumpkins? Then use fresh pumpkins! In this recipe, I used fresh Kent Pumpkin, that has been steamed. I wanted a more custard like texture so I used more wet ingredients. If you want it more firm, use less milk and substitute sugar for the honey. Enjoy this custard like pumpkin pie!

EASY RICE COOKER CAKE RECIPES: Pumpkin Pie Custard with Fresh Pumpkin

PUMPKIN PIE SPICE (if you don't have premix)
1/4 cup ground cinnamon
2 tablespoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice (optional)

INGREDIENTS
2 cups fresh Kent Pumpkin (steamed)
1 can (12 oz.) evaporated milk
3 large eggs
1/2 cup honey (1 cup if you want it sweeter)
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup melted unsalted butter (1/2 cup for less fat)
1 cup chopped pecans or walnuts (optional)
1/2 package or 1 1/2 cup white/yellow cake mix

INSTRUCTIONS
1) Cut pumpkin into quarters, remove seeds and steam until cooked. Let it cool
2) Scoop out pumpkin pulp with spoon, about 2 cups, into mixing bowl. Beat on medium speed for 3 minutes, or until smooth.
3) Mix in milk, eggs, honey, salt and pumpkin pie spice. Beat on low until mixed
4) Grease rice cooker and pour mixture into rice cooker.
5) Gently sprinkle the cake mix powder over the pumpkin mixture and top with nuts.
6) Drizzle melted butter over the mixture
7) Bake for 3 Cook Cycle lid close and 1 cycle lid open (about 2 hours)
8) Cool before serving

OVEN BAKING:
If Baking...
*Preheat oven to 350 degrees
*Bake 25 minutes uncovered.
*Cover with foil and bake an additional 25 minutes.

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