Pumpkin-Cranberry Custard–Slow Pot Cooker

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)

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

One thought on “Pumpkin-Cranberry Custard–Slow Pot Cooker

  1. Pingback: Pumpkin Bread Pudding–Yes it is that good! « Who Are You Calling Crafty?

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