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)
SLOW COOKER DIRECTIONS:
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.
MAKES 4 – 6 SERVINGS
Pingback: Pumpkin Bread Pudding–Yes it is that good! « Who Are You Calling Crafty?