he pie.
For The Pumpkin Custard:
In the bowl of
Wash and dry outside of pumpkin (or squash).
Using a
then set aside.
Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract
Mix pumpkin sauce, brown sugar, salt and melted butter.
Add beaten eggs and coconut.
Bring milk to a boil and add last.
Put in greased baking dish.
Set dish in a skillet of boiling water and bake at 350\u00b0 until done.
To test, take a knife and cut in custard; if knife comes out clean, custard is done.
mentioned in ingredience.
5) Pumpkin Custard: Whisk heavy cream, eggs, brandy
large bowl combine the pumpkin puree, Splenda Granular, sugar free
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
carve the top off the pumpkin like you would when making
f your pumpkin's cavity is too small for the custard filling
ntil they are creamy. Add pumpkin, sugar, vanilla, heavy whipping
end thoroughly. Stir in flaked COCONUT and slowly pour over rice
5 degrees F. Spread the coconut evenly onto a baking sheet
edium-sized pot, place dessicated coconut and water. Mix and allow
Alternately add flour mixture and coconut milk, beginning and ending with
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
nd extract; then add the pumpkin, cream, margarine and cornstarch. Scrape
175 degrees C). Place 6 custard cups in a 9x13-inch
arge bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk
utter.
To make the custard: Combine cream cheese and sugar
Preheat the oven to 350*.
Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
Arrange the cups in a shallow, flat-bottomed baking pan.
Whirl all of the ingredients in a blender until smooth.
Pour the custared into the baking cups.
Pour boiling water into the baking pan to about a 2-inch depth.
Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
Remove the cups from the hot water and cool at room temperature, then refrigerate.