100% would make again
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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
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Nutrition 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.
Pumpkin Custard published in Reminisce November/December 1998, p45
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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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