For The Crust:
In a
Wash and dry outside of pumpkin (or squash).
Using a
carve the top off the pumpkin like you would when making
ightly in plastic, and chill for 1 hour, or up to
f your pumpkin's cavity is too small for the custard filling. Pour
ound cake pan.
For the custard, place custard powder in a medium
For the custard, combine the custard powder and sugar in a
large bowl combine the pumpkin puree, Splenda Granular, sugar free
/8-inch thickness. Refrigerate for 10 mins.
Lightly grease
For the fruit salad: Combine all
FOR THE CUSTARD SAUCE: Bring milk to a
For the custard:
Place the egg, sugar,
Make batter for Lemon Custard Angel Food Cake as directed, except add 1/2 teaspoon nutmeg.
Bake as directed.
Cool.
ntil they are creamy. Add pumpkin, sugar, vanilla, heavy whipping
nd extract; then add the pumpkin, cream, margarine and cornstarch. Scrape
FOR APPLE LAYER:
Combine apples,
our. Stir in nuts and pumpkin. Wash the 8 pint size
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
etal baking pan and rack for the water bath.
To