Pumpkin Pie Dessert
1 (19 ounce) can pumpkin pie filling
1 (12 ounce) can evaporated milk
2 eggs, lightly beaten
1 cup gingersnap cookie crumbs
In a large mixing bowl, stir together pie filling, milk and eggs until thoroughly mixed. Pour into an ungreased baking insert designed to fit into your slow cooker. Place filled baking insert into 5 to 6 quart slow cooker. Cover the insert with its lid or with 8 paper towels. Carefully pour boiling water into cooker around the baking insert, to a depth of 1 inch. Cover cooker. Cook on high for 3 to 4 hours, or until a tester inserted in center of custard comes out clean. Remove baking insert from slow cooker. Remove its lid. Sprinkle dessert with cookie crumbs. Serve warm from baking insert.
Makes 4 to 6 servings.