|Cooking With Pumpkins and Squash|
|by Brian Glover|
As Brian Glover explains in this beautiful book, there are myriad varieties of squash, ranging from tiny zucchini to huge pumpkins.
Results 11 - 20 of 49 for pumpkin pie custard
Add sugar to pumpkin. Mix in ... two 9 inch unbaked pie shells. Sprinkle cinnamon or nutmeg on top. Bake 45 minutes at 400 degrees. Yield: two 9 inch pies.
Beat pumpkin and egg yolks ... and nutmeg. Fold in stiffly beaten egg whites. Pour into pastry shell. Bake at 350 degrees for 1 hour. Yield: 6 servings.
Beat eggs and salt. Add sugar, flour and pumpkin and mix well. ... Pour into UNBAKED pie crust. Bake at ... for at least 4 pies. In memory of Nellie Brown.
Melt brown sugar in milk. Mix pumpkin, flour, salt, ... Pour into 2 pie shells. Bake 10 ... degrees. Reduce heat and bake at least another 45 minutes or more.
Line a 9 inch pie plate with pastry. ... fluffy. Stir in pumpkin. Add dry ... 375 degrees for 45-55 minutes. (Or will fill two 8 inch frozen pie shells.)
Beat egg yolk. Add pumpkin and milk. Mix ... Pour into unbaked pie crust. Bake 15 ... hour all together) or until knife inserted in center comes out clean.
Mix sugar, flour ... well. Blend in pumpkin. Add milk ... into unbaked 9 inch pie shell. Bake at 425 degrees for 10 minutes and 350 degrees for 50 minutes.
Mix first 7 ... and pour into 2 (8 inch) pie shells. Bake at 450 degrees for 10 minutes, reduce heat to 375 degrees and bake for 20 minutes or until firm.
Mix together and pour into shell.
Mix all ingredients ... Pour into unbaked pie shell. Bake at ... 350 degrees. Bake until knife inserted through custard comes out clean, about 45 minutes.
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