Cranberry Pumpkin Custard
Miz Helen's Kitchen
Ingredients
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
2 eggs, beaten
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
1/2 cup dried cranberries
1/2 cup chopped pecans
Whipped Cream for garnish
Directions
In a small bowl mix the sugar, cinnamon, ginger, cloves, and salt.
In a large bowl beat the eggs until smooth.
Stir in the sugar mixture and the pumpkin puree.
Stir in the evaporated milk, and mix well.
Pour into a deep glass baking dish, at least 1 1/2 to 2 inches deep.
Bake at 350 degrees for 45 to 50 minutes or until a knife will come clean from the center.
Remove from the oven and let cool on a rack.
Sprinkle the cranberries and the pecans on top.
Set in the refrigerator for 1 hour before serving.
Garnish with whipped cream before serving.
Enjoy!