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Results 71 - 80 of 84 for pumpkin custard
1. Slightly beat the eggs. 2. Add the next 6 ingredients. 3. Slowly add and blend thoroughly 1 (12 oz.) can evaporated skimmed milk. 4. ...
72. PUMPKIN CUSTARD
Cook and mix ingredients. Bake in greased pan until center of pudding is done. Bake at 375 degrees.
Beat eggs and combine with noncaloric sweetener in amount you desire. Add milk and mix well. Add the spices and pour into 8-inch pie pan. ...
Mix ingredients in a saucepan and heat until mixture is warm enough to melt the butter. Taste mixture for desired sweetness (sugar may be ...
Stir all ingredients together. Beat well. Fold in beaten egg whites. Pour into unbaked pie shell. Bake in moderate oven for 45 minutes. For ...
Beat egg white last and fold in. One pie.
77. PUMPKIN CUSTARD
Add flour, sugar and beaten egg yolks to pumpkin. Add egg whites beaten ... 325 degrees for 1/2 hour. If you want more pies, take recipe double.
Beat yolks and gradually add ... beat well. Add pumpkin, flour, salt, spice and ... minutes, then 350°F until middle is set. Do not overbake.
79. PUMPKIN CUSTARD
Combine sugar, eggs, flour, molasses, butter, milk. Pour into 2 (9 inch) pie crusts. Dust cinnamon on top. Bake at 450 degrees for 10 ...
80. PUMPKIN CUSTARD
Drain pumpkin day before. Mash pumpkin (3 ... done. Makes two 9 inch pies, using unbaked pie shells. Sprinkle top with cinnamon. Serves 8 to 10.
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