I love Thanksgiving…the colors… the foods…the décor the blessings. This year, our Thanksgiving will be spent at the beach. It’s a time of retreat, rest and relaxation. The turkey will wait until Christmas. I’m thinking gumbo and fried shrimp.
This is a really easy dessert to whip up in the slow cooker. It incorporates many of those flavors that we typically associate with Thanksgiving, but it is definitely lighter while still having tons of flavor.
1 30-ounce can pumpkin pie filling
1 12-ounce can evaporated milk
1 cup dried cranberries (NOT cranraisins unless those are your thing)
4 eggs, beaten
1 cup crushed or whole gingersnap cookies
Whipped cream (the real stuff)
Combine pumpkin, evaporated milk, cranberries and eggs in the slow cooker; mix thoroughly. Cover and cook on HIGH 4 to 4 1/2 hours. Serve with crushed or whole gingersnaps and whipped cream. If you desire, garnish with toasted chopped pecans or walnuts. Shaved chocolate is also nice as a garnish.