• 30 oz. pumpkin, cooked or canned
  • 12 oz. evaporated milk,
  • 1 c. dried cranberries
  • 4 eggs, beaten

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Slow Cooker Pumpkin Cranberry Custard is one of those down home recipes, that is just GREAT in the Fall!

  1. Combine ingredients and place in the slow cooker.
  2. Cover. Cook on High for 4 hours.
  3. Serve with cool whip, or whipped cream.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Pumpkin Cranberry Custard

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