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Pumpkin Cranberry Custard-Slow Cooker
in Diana's Recipe Book
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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 thoroughly. Cover; cook on HIGH 4 to 4-1/2 hours. Serve with crushed or whole ginger snaps and whipped cream, if desired.
Makes 4-6 servings.
|Date: November 16, 2004|