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
large bowl combine the pumpkin puree, Splenda Granular, sugar free
ntil they are creamy. Add pumpkin, sugar, vanilla, heavy whipping
carve the top off the pumpkin like you would when making
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
f your pumpkin's cavity is too small for the custard filling
side.
Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and
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.
unce baking cups, such as custard cups or ramekins, with a
175 degrees C). Butter 6 custard cups or ramekins.
Mix
mooth.
Beat in the pumpkin puree until smooth.
Beat
Mix rind of orange and lemon with orange juice, pumpkin, sugar, salt and spices.
Beat the eggs until foamy and stir into pumpkin mixture gently.
Pour into 6 custard cups.
Place in pan of hot water and bake at 325\u00b0 for 50 to 60 minutes, or until a silver knife inserted in the center of custard comes out clean.
Cool and serve with whipped topping.
Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
Pour pumpkin custard filling into pie shell, and chill until firm.
Put pumpkin and evaporated milk in mixing bowl.
Break an egg and egg white into the mixture.
With mixer or wooden spoon, beat mixture until smooth.
Add the cinnamon.
Mix well.
Pour into custard cups.
Place water inside casserole pan and put custard cups inches.
Bake 15 minutes at 425\u00b0F.
Lower temperature to 350\u00b0F and bake for another 40 to 45 minutes or until knife inserted comes out clean.
pour into eight 6oz. greased custard cups (I thoroughly spray with