- 30 oz. pumpkin, cooked or canned
- 12 oz. evaporated milk,
- 1 c. dried cranberries
- 1/4 tsp. Cinnamon
- 4 eggs, beaten
Slow Cooker Pumpkin Cranberry Custard is one of those down home recipes, that is just GREAT in the Fall!
- Combine ingredients and place in a 3-Quart slow cooker.
- Cover. Cook on High for 4 hours.
- Serve with cool whip, or whipped cream.