Pumpkin Custard

This is great in the fall when pumpkins abound. If you read my blog you will know I'm a little bit in love with pumpkins, they are so good and pumpkin-a-licious!

4 c pumpkin**
1 1/2 c sugar
1, 12 oz can evap milk
4 beaten eggs
1 C craisins (optional and you can use the orange or cherry)
1 t vanilla
1 t cinnamon (optional)

Method:
Combaine all ingredients in a crock pot and blend well. Cook on high for 4 hours. Serve with crushed ginger snaps and whipped cream. I like to eat it a little warm, but cold is good too.

**On pumpkin again, why would you use canned?? But if you did, use the 30 oz can of pumpkin pie mix and omit the sugar. The pumpkin pie mix is just the pumpkin pie slurry that is pre-made.