Slow Cooker Pumpkin Cranberry Custard
4 hours on High
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.
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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.