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PUMPKIN CRANBERRY CUSTARD (SLOW COOKER OR CROCK POT) Recipe

Ingredients
  • 1 can pumpkin pie filling (30 ounce can)
  • 1 cup dried cranberries
  • 1 can evaporated milk (12 ounce can)
  • 4 eggs, beaten
Directions
Combine pumpkin, evaporated milk, cranberries and eggs in cooker, mix thoroughly, Cover and cook. Serve with whipped cream if desired.

COOKING TIME 4 -4 1/2 hours ON HIGH.

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