he pie.
For The Pumpkin Custard:
In the bowl of
Wash and dry outside of pumpkin (or squash).
Using a
mentioned in ingredience.
5) Pumpkin Custard: Whisk heavy cream, eggs, brandy
pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing bowl
he rice pudding mixture into a large bowl. Add the pumpkin puree
large bowl combine the pumpkin puree, Splenda Granular, sugar free
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
If using fresh pumpkin the original recipe states: Bring a large pot
ntil fluffy. Add 1 cup pumpkin puree, 1/3 cup milk
tter.
To make the custard: Combine cream cheese and sugar
ntil they are creamy. Add pumpkin, sugar, vanilla, heavy whipping
n middle.
Whisk together pumpkin, cream, milk, sugar, eggs, yolk
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
Bake for about 1 hour, or until pudding is set.
Serve warm.
carve the top off the pumpkin like you would when making
uart microwave-safe bowl, combine pumpkin, evaporated skim milk, sugar, cinnamon
TO MAKE THE BREAD PUDDING:.
In a large bowl, whisk pumpkin, eggs, half and half, brown sugar, spices, salt and vanilla. Stir in bread cubes and let stand 15 minutes.
Pour bread misture into a greased 8x8-inch square glass baking dish and bake at 350F for 20-25 minutes, or until custard is set.
TO MAKE THE CARAMEL RUM SAUCE: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over the bread pudding.
Mix pumpkin, sugar and pudding in a large bowl.
Add spices. Fold in topping.
Pour into two 9-inch pie shells (graham cracker or vanilla wafer crusts are good).
Let set in refrigerator.
Mix custard powder, cocoa powder and sugar together then whisk in 1/2 cup milk until smooth. Bring remaining milk to a boil in a saucepan then remove from heat. Add pudding mixture then place back on heat and simmer for 1-2 mins, stirring. Add chocolate and stir until melted. Transfer to a bowl, cover with plastic wrap and allow to cool for 20-30 mins.
To serve, mix pudding until smooth then divide between 6-8 glasses. Sprinkle with crushed cookies.
nd extract; then add the pumpkin, cream, margarine and cornstarch. Scrape
175 degrees C). Place 6 custard cups in a 9x13-inch