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Pumpkin-Cranberry Custard
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the Editors of Publications International, Ltd.. "Pumpkin-Cranberry Custard" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/pumpkin-cranberry-custard-recipe.htm> 26 May 2012.
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Pumpkin-Cranberry Custard
YIELD Make 4 to 6 servings
See Cooking Videos
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 gingersnap cookies (optional) |
| Whipped cream (optional) | |
PREPARATION:
Slow Cooker Directions
- Combine pumpkin, evaporated milk, cranberries and eggs in slow cooker; mix thoroughly. Coverr and cook on HIGH 4 to 4-1/2 hours. Serve with crushed or whole gingersnaps and whipped cream, if desired.
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Custards & Puddings
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