Pumpkin-Cranberry Custard

Pumpkin-Cranberry Custard


Make 4 to 6 servings


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)


  1. 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.

Check out more recipes for Custards & Puddings