1 can (30-oz) pumpkin pie filling
1 can (12-oz) evaporated milk
1 cup dried cranberries
4 eggs, lightly beaten
1 cup crushed or whole gingersnap cookies (optional)
Whipped cream (optional)
Combine pumpkin, milk, cranberries and eggs in slow cooker; mix thoroughly.
Place lid on cooker and cook on high 4 to 4 1/2 hours.
Serve with crushed or whole ginger snaps and whipped cream, if desired.