|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 49 for pumpkin pie custard
Result Page: 1
Combine pumpkin, salt, cinnamon, pie spice, butter and ... at 425 degrees for 10 minutes and reduce temperature to 400 degrees for 20-25 minutes longer.
Combine custard, pumpkin, sugar, milk, ... spice. Bring quickly to boil stirring constantly. Pour into baked pie shell. Chill and serve with whipped cream.
In blender, add pureed pumpkin, eggs, milk, ... Pour into unbaked pie shell. DO NOT ... 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.
Blend pumpkin, sugar, spices ... Pour into unbaked pie shell; bake in ... clean. Cool. Top with whipped cream or whipped topping. Or eat without topping.
Beat yolks and ... beat well. Add pumpkin, flour, salt, ... Pour in deep pie shell having liquid ... then 350°F until middle is set. Do not overbake.
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.
Combine all of ... can of Festal pumpkin. Beat well. ... at 350 degrees for 40 to 45 minutes. Pie is done when knife inserted in center comes out clean.
Mix all of ... whites with 1 1/2 tablespoons water, not too stiff. Stir into pumpkin mixture. Pour into unbaked pie shell. Bake at 350 degrees until done.
Combine sugar, flour, ... eggs. Stir in pumpkin and milk. Pour into 9 inch pie shell. Sprinkle cinnamon ... 50-60 minutes or until knife comes out clean.
Result Page: 1
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