Pumpkin-Cranberry Custard–Slow Pot Cooker

Tasty Tuesdays copy
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

Categories: , , ,