|Pumpkin Butternut & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
Results 1 - 10 of 81 for pumpkin custard
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Beat the egg ... Wash and peel pumpkin and remove seeds ... Pour into heatproof custard cups. Set the ... continue to cook after 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.
Combine custard, pumpkin, sugar, milk, ... spice. Bring quickly to boil stirring constantly. Pour into baked pie shell. Chill and serve with whipped cream.
In large mixer ... pan. Gently spoon custard over cake batter ... combine 1 cup whipping cream and 1/4 cup confectioners' sugar and beat until thickened.
Combine eggs and ... Add remaining milk, pumpkin, brown sugar, ... minutes or until custard is set. Cool ... of fat grams per serving 2.1 g. per 1/2 cup.
Mix cake mix ... Mix 3 eggs, pumpkin, brown sugar, ... minutes or until custard is set. Cool and cut into squares. Top with Cool Whip. Delicious! Travels well!
Mix pumpkin, sugar, eggs, flour and cinnamon. Add milk and butter. Bake in oven 400 degrees.
Beat egg yolk. Add pumpkin and milk. Mix ... degrees, then 45 minutes at 350 degrees (1 hour all together) or until knife inserted in center comes out clean.
Combine sugar, flour, ... eggs. Stir in pumpkin and milk. Pour ... lightly on top of pie. Bake at 400 degrees for 50-60 minutes or until knife comes out clean.
Mix first 7 ... melted. Stir into pumpkin. Pour into ... 20 minutes. Bake at 300 degrees for 50 minutes. done when knife stuck in center comes out clean.
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