y outside of pumpkin (or squash).
he pie.
For The Pumpkin Custard:
In the bowl of
f your pumpkin's cavity is too small for the custard filling
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.
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
ouple of minutes.
Add pumpkin and mix well to combine
br>Divide half the fish custard between ramekins, top each with
side.
Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and
utter.
To make the custard: Combine cream cheese and sugar
Directions:
COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and
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
t the seeds. Cut the pumpkin into large chunks. Bring a
175 degrees C). Butter 6 custard cups or ramekins.
Mix