|Wayne Loves Custard|
A humorous and tender story of two pre-teen children. Wayne is staying with his squeaky-clean Aunt Celia and subdued Uncle Ronald, and it seems li...
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Results 1 - 10 of 11 for fresh pumpkin custard
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Beat the egg ... Wash and peel pumpkin and remove seeds (if using a fresh pumpkin). Combine all ... Pour into heatproof custard cups. Set the ... removed from the oven.
Preheat oven to ... until warm. Combine pumpkin with egg, sugar, ... pour mixture into custard cups. Set cups ... cookies or a graham crumb crust if desired.
Preheat oven to ... you make the custard. In the ... of the cooled pumpkin pie. To bake ... Carbohydrate 34g; Cholesterol 5mg; Sodium 97 mg; Dietary Fiber 3g.
Mix sugar, pumpkin, spices until ... Pour into 2 graham cracker crust pie dishes. Wrap and freeze. You can also use a 13x9 inch pan, cutting in squares.
In blender, add pureed pumpkin, eggs, milk, ... TO TOP. Will rise some. Bake at 350 degrees for approximately 1 hour. Sprinkle with cinnamon when done.
In a large ... Add milk and pumpkin. Pour into ... heat to 350 degrees and bake 30 minutes. Pies are done when knife inserted into center comes out clean.
Mix all ingredients adding eggs last. Bake at 350°F for 45 minutes to 1 hour. I sometimes add 1 cup coconut to recipe. It is a family favorite ...
Place ingredients in ... mixer. Put into custard cups and set ... oven for 40 or 50 minutes or until custard is firm. Serves 4. Tastes like pie filling.
Mix all ingredients thoroughly and bake at 350 degrees for one hour.
Mix all ingredients ... for 10 minutes, then turn oven back to 350 degrees. Bake until knife inserted through custard comes out clean, about 45 minutes.
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