Pumpkin Cranberry Custard

Pumpkin Cranberry Custard

from Crock Pot Slow Cooker Recipes for all occasions

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)

During the month of October, slow cooking enthusiasts can share their culinary creations in the the second annual Crock-tober Cook-off Recipe Contest, sponsored by the Rival Crock-pot brand.

Combine pumpkin, evaporated milk, cranberries and eggs in crock pot slow cooker; mix thoroughly. Cover, cook on HIGH for 4 to 4 1/2 hours or until done. Serve with crushed or whole ginger snaps and whipped cream.