Pumpkin Pie Dessert

Here's another crockpot recipe from me (from the same cookbook as the last one):

Also really yummy!

Pumpkin Pie Dessert

Prep Time: 15-20 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 5 to 6 quart

19 oz. can pumpkin pie filling
12 oz. can evaporated milk
2 eggs, lightly beaten
Boiling water
1 cup gingersnap cookie crumbs

1. In a large mixing bowl, stir together pie filling, milk, and eggs until thoroughly mixed.

2. Pour into an ungreased baking insert designedto fit into your slow cooker (I don't have this, so I got creative. I used my cups that came with my Corelle dishes. Three of them instead of one baking insert.)

3. Place filled baking insert designed to fit into your slow cooker. Cover the insert with its lid, or with 8 paper towels (I used the paper towels).

4. Carefully pour boiling water into cooker around the baking insert, to a depth of one inch.

5. Cover cooker. Cook on High for 3-4 hours, or until a tester (aka: fork...at least in my kitchen) inserted in the center of the custard comes out clean.

6. Remove baking insert from slow cooker. Remove its lid. Sprinkle dessert with cookie crumbs. Serve warm from baking insert.

(We added whipped cream...YUMMY!) Very good fall treat!