It's the great crock o' pumpkin, Charlie Brown!

There are a few ingredients that will make my ears perk up. One of them is pumpkin. I am physically unable to resist trying a pumpkin recipe. You can imagine my excitement when I came across my first recipe a la pumpkin. I'm pretty sure I drooled on the cookbook. Try not to drool on your keyboard.

Pumpkin-Cranberry Custard (3.5 quart pot)

~1 30 oz can of pumpkin pie filling (This may be difficult to find because of the current pumpkin shortage. It took trying 4 different grocery stores, but the Safeway near me carries an organic variety in 15 oz cans. I bought 4 cans, but now I'm thinking I should've bought their entire stock. HA!) 

~1 12 oz can of evaporated milk

~1 cup dried cranberries

~4 eggs, beaten

~Gingersnap cookies 

~Whipped cream

Mix pumpkin, milk, cranberries, and eggs in crock pot.

Cover and cook on high for 4 hours.

Serve with cookies and whipped cream

4-6 servings.