Nothing tastes better than pumpkin cranberry in the fall.
That is why we’re kicking off our holiday launch with some of the best MILFmeal recipes we have that include this perfect pairing! This Crock Pot Pumpkin Cranberry Custard is a simple holiday dish that can be made ahead of time and forgot about while the turkey is still in the oven!
- 1 can (30 oz) pumpkin pie filling
- 1 can (12 oz) evaporated milk
- 1 cup dried cranberries
- 4 eggs, beaten
- 1/2 tsp dried ginger
- 1/2 tsp cinnamon
- 1 cup crushed gingerbread cookies or graham crackers
- Whipped Cream (optional)
- Combine pumpkin pie filling, evaporated milk, cranberries and eggs into a 2.5 - 4 qt Crock Pot slowcooker; mix thoroughly. Cover and cook on HIGH for 4 to 4.5 hrs. Serve with crushed gingerbread cookies or graham crackers and whipped cream, if desired.