Pumpkin-Cranberry Custard

This delightful dessert is pretty simple to make and tastes great. I served it chilled with whipped cream. By the way, I use three tablespoon of xylitol instead of ¾ cup sugar. 

Ingredients

1 can (15 ounces) 100% pure pumpkin

4 ounces evaporated milk
3 tablespoon sugar ( I used 3 tablespoon of Xylitol)

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon salt

½ cup dried cranberries

2 eggs, beaten

¼ cup crushed ginger snap cookies

whipped cream

Direction

Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin to sugar-spice mixture, cranberries and evaporated milk; mix thoroughly. Pour the mixture in a crock pot. Cover; cook on  high 4 to 4 ½ hours or until done. Serve with whipped cream and crushed ginger snap cookies, if desired.