Rich Pumpkin Custard
Total TimePrep: 20 min. Bake: 35 min.
Amazing. I made in twice this week! Since i'm a type 2 diabetic i cut the sugarback to a half a cup. My ramekins are a little smaller in diameter but deeper so i baked them an extra ten minutes.
Delicious! I don't have custard cups so baked in a pie plate for 55 minutes. My husband loved it! Will make again.
I made this last night and it was delicious. I don't have custard cups so baked it in a pottery pie plate for about 55 minutes. My husband loved it! Will make this often. Thanks for a great recipe!
I also make a simular recipe, but follow the recipe on pumpkin can, substituting low-fat evap. milk, splenda on occasions, but I don't bake it in the oven. I place it in a 2 qt. baking dish, set inside a 3 qt. bk'g dish to which I place HOT water, then MICROWAVE it about 5-8 minutes, remove, and fold edges towards the center and continue cooking, repeating as necessary until all is cooked. It is not a smooth-looking texture, but the taste and quick convience of microwaving more than makes up for it's appearance, plus it keeps the heat in the kitchen to a minimum and if the oven is in use for something else, it saves oven space.
I made this for Thanksgiving as a light dessert alternative. I used brown sugar and adjusted the spices slightly to match our family's traditional favorite pumpkin pie recipe. Great!
Actually I haven't made this yet, but I will and I'm sure it's good. Can we use whole eggs, and if so how many? Thanks. Barb
Made it for myself and a gluten-intolerant friend - a very good substitute for pumpkin pie.
Was great for Thanksgiving, light desert after big meal. I also used the Splenda Brown sugar instead.
I would further lighten the recipe by using Egg Beaters' egg whites. I love pumpkin pie and this way, you can have the taste without the guilt.
I made this for my family and doubled the recipe! It was sooooo good! Everyone loved it