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    Desserts: Pumpkin Cranberry Custard


    Source of Recipe


    favoritebrandnamerecipes.com

    List of Ingredients




    1 can (30 ounces) pumpkin pie filling
    1 can (12 ounces) evaporated milk
    1 cup dried cranberries
    4 eggs, beaten
    1 cup crushed or whole ginger snap cookies (optional)
      Whipped cream (optional)

    Recipe



    Slow Cooker Directions: Combine pumpkin, evaporated milk, cranberries and eggs in slow cooker; mix thoroughly. Cover; cook on HIGH 4 to 4-1/2 hours. Serve with crushed or whole ginger snaps and whipped cream, if desired.

 

 

 

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