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.
Pumpkin-Cranberry Custard
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)
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.
Linked to: Full Plate Thursday
Menu Plan Monday
3 comments:
Hi Debbie,
Your Custard looks so creamy and delicious, it would be a great dessert. Thanks for hosting and my very best wishes to you and your family for a blessed Thanksgiving!
Miz Helen
So what do you mean by dried cranberries if not the crasins?
Debbie, I have shared Hot Bacon Cheese Dip. Thank you for hosting, enjoy your holiday at the beach, it sounds so wonderful!
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