Pumpkin-Cranberry Custard the Editors of Publications International, Ltd.
Make 4 to 6 servings
|1||can (30 ounces) pumpkin pie filling|
|1||can (12 ounces) evaporated milk|
|1||cup dried cranberries|
|1||cup crushed or whole gingersnap cookies (optional)|
|Whipped cream (optional)|
- 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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