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Pumpkin-Cranberry Custard

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It's that time of year again, for pumpkins and cranberry dishes! Here's a simple dish using both together, it is so good, will make your house smell delightful and welcoming for your husband and children to come in out of the chilly outdoor air and embrace the warmth of home. And so easy-it's made in the crock-pot.

Pumpkin-Cranberry Custard

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

Whipped Cream

Prep Time: 10 minutes; Cook Time: 4-4 1/2 hours (High)

Makes 4-6 servings


Combine pumpkin, evaporated milk, cranberries and eggs in the Crock-Pot slow cooker;mix thoroughly. Cover;cook on High for 4-4 1/2 hours or until done.

Serve with crushed or whole ginger snaps and whipped cream.

Edited by DiamondRing

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