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THIS DESSERT is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut
Nutritional Facts 1 serving (1 each) equals 422 calories, 17 g fat (7 g saturated fat), 144 mg cholesterol, 410 mg sodium, 61 g carbohydrate, 5 g fiber, 8 g protein.
Originally published as Pumpkin Custard in Reminisce November/December 1998, p45
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Reviewed on Oct. 06, 2012 by Ilse Instructor
As the pumpkin custard was baking, my daughter walked in and said it was "so amazing" she wanted to take it to her boyfriend's house. I had to immediately make another custard, with heavy cream instead of half-and-half. I also used cinnamon, ginger, cloves, and allspice instead of pumpkin pie spice. It's all good!
Reviewed on Nov. 08, 2011 by Rosemary Swope
Very Good
Reviewed on Oct. 01, 2010 by charliegirl1324
it was easy to make, and I used heavy cream because that is what I had in the fridge. I took a lot longer to cook than 20 min. more like 40...maybe it was the cream. I recommend you try it! and I am only 14 and thought it was easy!
Reviewed on Oct. 22, 2009 by schreiber
To make a crustless Pumpkin Pie, simply add 2 T of sifted Corn Starch to the recipe on the can per pie. Spray your 9" square pan(s), and bake as directed. It's excellent! Hint: Unsifted Corn Starch will clump in your batter.
Reviewed on May. 29, 2009 by eileenmcvea
what is solid pack pumpkin
Reviewed on May. 12, 2009 by msitaly83
This is dessert is the best! It's like eating a pumpkin pie without the crust. The topping is also great, but it would do fine without it, too. I love to bake with pumpkin, and I've already made this twice. A definite winner!
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