Sunday, November 7, 2010

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. 

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

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.

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