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Pumpkin-Cranberry Custard

Pumpkin-Cranberry Custard

Makes 4 to 6 servings

1 30-ounce can pumpkin pie filling
1 12-ounce can evaporated milk
1 cup dried cranberries
4 eggs, beaten
1 cup crushed or whole gingersnap cookies, optional
Whipped cream, optional

1. Combine pumpkin, evaporated milk, cranberries and eggs in Crock- Pot; mix thoroughly. Cover; cook on high 4 to 4½ hours. Serve with crushed or whole gingersnaps and whipped cream, if desired.

“Best-Loved Slow Cooker Recipes” Publications International

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