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Results 11 - 20 of 84 for pumpkin custard
Blend pumpkin, sugar, spices and salt. ... until knife comes out clean. Cool. Top with whipped cream or whipped topping. Or eat without topping.
Beat pumpkin and egg yolks together. Mix ... stiffly beaten egg whites. Pour into pastry shell. Bake at 350 degrees for 1 hour. Yield: 6 servings.
Line a 9 inch pie ... fluffy. Stir in pumpkin. Add dry ingredients, mixing ... for 45-55 minutes. (Or will fill two 8 inch frozen pie shells.)
Mix first 7 ingredients. Heat ... melted. Stir into pumpkin. Pour into unbaked shells. ... minutes. done when knife stuck in center comes out clean.
Heat oven to 425 degrees. Mix all ingredients in order shown. Pour into 9-inch unbaked pie shell. Cook for 15 minutes. Reduce heat to 350 ...
16. PUMPKIN CUSTARD
Place milk in a 1 ... eight 6 ounce custard cups with nonstick cooking spray. ... serving: 87 cal, 5 g pro, 2 g fat, 13 g car, 58 mg sod, 55 mg chol.)
17. PUMPKIN CUSTARD
Combine eggs and half of ... Add remaining milk, pumpkin, brown sugar, pumpkin pie ... minutes or until custard is set. Cool slightly on ... g. per 1/2 cup.
18. PUMPKIN CUSTARD
Place ingredients in a mixing ... mixer. Put into custard cups and set cups in ... or until custard is firm. Serves 4. Tastes like pie filling.
Bake in preheated 425 degree ... shell in 425 degree oven several minutes before pouring in custard. This keeps pie shell from becoming soggy.
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 ...
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