Pumpkin custard ?

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I want to make a pumpkin pie without the crust -- a pumpkin custard, I
guess. Must it be baked? In a pie plate? If not baked, what?
Anything I should be alert about or not do?

I await (most of) your counsel and advise.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

Here you go:

Dimitri

http://www.verybestbaking.com/recipes/detail.aspx?ID=134595

Individual Pumpkin Custards
Estimated Times:
Preparation - 10 min | Cooking - 45 min | Cooling Time - 2 hrs cooling |
Yields - 8

Without a crust, these single-serve treats are delightfully easy to make - and
lower in calories too! In addition, the filling can be made and frozen for up to
one month.

Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) CARNATION Evaporated Fat Free Milk

Directions:
PREHEAT oven to 300° F.

MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large
bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated
milk. If desired, cover and freeze filling for up to one month. When ready to
bake, simply defrost, mix well and proceed with recipe.

POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking
sheet.

BAKE for 45 to 50 minutes or until knife inserted in custard halfway between
center and edge of ramekin comes out almost clean. Cool on wire rack for 2
hours. Serve immediately or refrigerate. Top with dollop of light whiped cream,
if desired.

Dimitri said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I want to make a pumpkin pie without the crust -- a pumpkin custard, I
guess. Must it be baked? In a pie plate? If not baked, what?
Anything I should be alert about or not do?

I await (most of) your counsel and advise.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

Here you go:

Dimitri

http://www.verybestbaking.com/recipes/detail.aspx?ID=134595

Individual Pumpkin Custards
Estimated Times:
Preparation - 10 min | Cooking - 45 min | Cooling Time - 2 hrs cooling |
Yields - 8

Without a crust, these single-serve treats are delightfully easy to make - and
lower in calories too! In addition, the filling can be made and frozen for up to
one month.

Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) CARNATION Evaporated Fat Free Milk

Directions:
PREHEAT oven to 300° F.

MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large
bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated
milk. If desired, cover and freeze filling for up to one month. When ready to
bake, simply defrost, mix well and proceed with recipe.

POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking
sheet.

BAKE for 45 to 50 minutes or until knife inserted in custard halfway between
center and edge of ramekin comes out almost clean. Cool on wire rack for 2
hours. Serve immediately or refrigerate. Top with dollop of light whiped cream,
if desired.

Replace the regular evap milk with 2% or skim evaporated milk; replace half the
sugar with Splenda. Gets them nasty old calories down even further, with not too
much cost of taste.
Sigh.
Edrena

On Fri 21 Oct 2005 11:36:17a, The Joneses wrote in rec.food.cooking:

Quoted message said:

Dimitri said:

"Melba's Jammin'" <[email hidden]> wrote in
message news:[email hidden]...

Quoted message said:

I want to make a pumpkin pie without the crust -- a pumpkin custard, I
guess. Must it be baked? In a pie plate? If not baked, what?
Anything I should be alert about or not do?

I await (most of) your counsel and advise.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from
Niece Jo.

Here you go:

Dimitri

http://www.verybestbaking.com/recipes/detail.aspx?ID=134595

Individual Pumpkin Custards
Estimated Times:
Preparation - 10 min | Cooking - 45 min | Cooling Time - 2 hrs cooling
| Yields - 8

Without a crust, these single-serve treats are delightfully easy to
make - and lower in calories too! In addition, the filling can be made
and frozen for up to one month.

Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (12 fl. oz.) CARNATION Evaporated Fat Free Milk

Directions:
PREHEAT oven to 300° F.

MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs
in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir
in evaporated milk. If desired, cover and freeze filling for up to one
month. When ready to bake, simply defrost, mix well and proceed with
recipe.

POUR into eight 6-ounce ramekins or custard cups. Place ramekins on
baking sheet.

BAKE for 45 to 50 minutes or until knife inserted in custard halfway
between center and edge of ramekin comes out almost clean. Cool on wire
rack for 2 hours. Serve immediately or refrigerate. Top with dollop of
light whiped cream, if desired.

Replace the regular evap milk with 2% or skim evaporated milk; replace
half the sugar with Splenda. Gets them nasty old calories down even
further, with not too much cost of taste.
Sigh.
Edrena

This is the pumpkin pie I've been making the last few years. It's a
fairly healthy version. I just won't go without a crust since that's my
favorite part of a pie.

* Exported from MasterCook *

Low-cholesterol Pumpkin Pie With Oil Pastry

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PIE FILLING-----
1 lb Can (1-3/4 cups) pumpkin
1 c Egg substitute
3/4 c Splenda sugar substitute
1/2 ts Salt
3 ts Ground cinnamon
1 1/4 ts Ground ginger
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/2 ts Ground mace
1/4 ts Ground cloves
1 Can evaporated skim milk
(12 ounces)
1 Deep 9-inch oil-pastry shell
-----OIL PASTRY-----
1 1/3 c All-purpose flour
1/2 ts Salt
1/3 c Canola oil
3 tb Water

FOR FILLING:

Preheat oven to 425 degrees. Place pumpkin in large mixing bowl. Blend
in
egg substitute, Splenda, salt, and spices; stir in evaporated milk.
Pour
into
unbaked pie shell. Bake 15 minutes, then reduce heat to 350 degrees.
Bake
about 45 minutes longer, until metal knife inserted near center comes
out
clean.

FOR PASTRY:

Mix flour and salt together. After measuring oil in a measuring cup,
add
water to the same cup but don't stir. Add liquid all at once to flour
mixture. Stir lightly with fork until well-mixed. Press dough into
smooth
ball. Place between two 12-inch squares of waxed paper. Roll out
gently
with rolling pin until pastry circle reaches edges of paper. Peel off
top
sheet of paper. Lift bottom sheet of paper and pastry by opposite
corners.
Flip over onto 9-inch pie plate. Ease pastry into pie plate and remove
waxed paper. Trim pastry and make a high fluted edge. Makes 1
nine-inch
pastry shell.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am not diabetic, so I have to ask about this carb thing and diabetes.
How do
the carbs in the crust compare with all the sugar in the pie? There is a
cup of
brown sugar in a pumpkin pie.

I make my pumpkin pie with Splenda, so my pumpkin custard comes out pretty
low-carb/low-calorie. If I had a recipe that called for brown sugar, I'd
probably use 1/4 cup to get some of the flavor, use Splenda for the rest of
the amount called for, and just take a smaller portion. It's OK for
diabetics to have sugar as long as those carbs are factored into one's meal
plan. According to caloriecount.com, pumpkin custard pie is 42.2g of carb
per serving (I'm assuming that's 1/8 of a pie). For myself, I'd cut that in
half for a serving of 21g of carb. My meal plan allows for 30g of carb per
meal, so as long as I was very careful with the rest of my portions, I could
have a small piece of *real* pumpkin pie for dessert.

Also, the fat and fiber in food will temper the rise in blood sugar.
Pumpkin is high in fiber, plus the pie is normally made with milk.
Presuming the milk isn't fat-free, a small slice of pumpkin pie made with
sugar might not have much of an effect on my blood glucose (I'm a
non-insulin-dependent Type 2). Now if I could just finagle it so that the
calories didn't affect my weight, I'd have it made! LOL

Karen

Karen said:

I make my pumpkin pie with Splenda, so my pumpkin custard comes out pretty
low-carb/low-calorie. If I had a recipe that called for brown sugar, I'd
probably use 1/4 cup to get some of the flavor, use Splenda for the rest of
the amount called for, and just take a smaller portion. It's OK for
diabetics to have sugar as long as those carbs are factored into one's meal
plan. According to caloriecount.com, pumpkin custard pie is 42.2g of carb
per serving (I'm assuming that's 1/8 of a pie). For myself, I'd cut that in
half for a serving of 21g of carb. My meal plan allows for 30g of carb per
meal, so as long as I was very careful with the rest of my portions, I could
have a small piece of *real* pumpkin pie for dessert.

Also, the fat and fiber in food will temper the rise in blood sugar.
Pumpkin is high in fiber, plus the pie is normally made with milk.
Presuming the milk isn't fat-free, a small slice of pumpkin pie made with
sugar might not have much of an effect on my blood glucose (I'm a
non-insulin-dependent Type 2). Now if I could just finagle it so that the
calories didn't affect my weight, I'd have it made! LOL

Thanks. Good to know. My mother has diabetes and uses Splenda for a lot of her
baking. I have been surprised at how nicely some things turn out with it. I
have been reading news articles lately that talk about the importance of
physical activity as a preventative measure.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I want to make a pumpkin pie without the crust -- a pumpkin custard, I
guess. Must it be baked? In a pie plate? If not baked, what?
Anything I should be alert about or not do?

I await (most of) your counsel and advise.
--

Hey Barb,

The following trick doesn't sound very good but my coworker swears by it.
She loves any kind of gimmick involving box mixes, etc.

1 small can pumpkin
1 cup skim milk
1 box sugar free / fat free vanilla or B-scotch instant pudding
Spice as you like.

Mix well by hand. Spoon into custard cups. Refrigerate. WW 1 pt. per
serving (serves 12) (Lilliputians, I think.)

For the record -- I just make the pumpkin pie filling according to the can
and bake it in ramekins.

Tschuss,
Pablo

On Thu, 20 Oct 2005 20:47:27 -0500, Melba's Jammin'
<[email hidden]> connected the dots and wrote:

~In article <[email hidden]>,
~ Dave Smith <[email hidden]> wrote:
~
~> Melba's Jammin' wrote:
~>
~> > I want to make a pumpkin pie without the crust -- a pumpkin
custard, I
~> > guess. Must it be baked? In a pie plate? If not baked, what?
~> > Anything I should be alert about or not do?
~>
~> A pumpkin pie is basically pumpkin custard baked in a pie shell,
and I can't
~> see any reason that it could not be done in a greased baking dish.
You may
~> want to cut down on the pumpkin to give it a more custard like
texture.
~
~I think I'll stick with the usual amount in the recipe, Dave. I'm
less
~interested in the 'custardness' of it than in not putting it in a pie
~shell. I found a recipe that involves no yolks and skim milk. Not
~sure I'm going there.

Hehe. Sounds like you found one of the ones I've given my husband
over the years.

maxine in ri

On Thu, 20 Oct 2005 21:28:47 -0400, ~patches~
<[email hidden]> connected the dots and wrote:

~X-No-archive: yes
~
~Melba's Jammin' wrote:
~
~> I want to make a pumpkin pie without the crust -- a pumpkin
custard, I
~> guess. Must it be baked? In a pie plate? If not baked, what?
~> Anything I should be alert about or not do?
~
~After my last pumpkin pie disaster - still trying to figure out what
~went wrong - I am hesitant to answer but I would be inclined to bake
it
~in a casserole dish.
~
~>
~> I await (most of) your counsel and advise.

What happened?

On Thu, 20 Oct 2005 16:40:21 -0500, Melba's Jammin'
<[email hidden]> connected the dots and wrote:

~I want to make a pumpkin pie without the crust -- a pumpkin custard,
I
~guess. Must it be baked? In a pie plate? If not baked, what?
~Anything I should be alert about or not do?
~
~I await (most of) your counsel and advise.

When DH makes his pies for Turkey day, there's usually enough filling
left over for several pyrex custard cups. I just pop all of it in the
oven at the same time, and keep checking until they're done.

mmmm

maxine in ri

Melba's Jammin said:

I want to make a pumpkin pie without the crust -- a pumpkin custard,
I
guess. Must it be baked? In a pie plate? If not baked, what?
Anything I should be alert about or not do?

I await (most of) your counsel and advise.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from
Niece Jo.

This isn't what you asked for, but it's so good that I make several
every year when fresh pumpkins are available.
It's a custard baked inside a pumpkin, and depending on whether or not
you believe the story, was the "original" pumkin pie. I found the
recipe in the book "The Frugal Gourmet Cooks American" by Jeff Smith.

http://www.kamado.com/cgi-bin/discus/show.cgi?tpc=1&post=17123#POST17123

Yes, you can cook it in an oven if that's what you need to do '-)

BOB
Raw Meat Should NOT Have An Ingredients List

Melba's Jammin said:

I want to make a pumpkin pie without the crust -- a pumpkin custard, I
guess. Must it be baked? In a pie plate? If not baked, what?
Anything I should be alert about or not do?

I await (most of) your counsel and advise.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

Ramekins.

TammyM

In article <[email hidden]>,

maxine in ri said:

On Thu, 20 Oct 2005 21:28:47 -0400, ~patches~
<[email hidden]> connected the dots and wrote:

~X-No-archive: yes
~
~Melba's Jammin' wrote:
~
~> I want to make a pumpkin pie without the crust -- a pumpkin
custard, I
~> guess. Must it be baked? In a pie plate? If not baked, what?
~> Anything I should be alert about or not do?
~
~After my last pumpkin pie disaster - still trying to figure out what
~went wrong - I am hesitant to answer but I would be inclined to bake
it
~in a casserole dish.
~
~>
~> I await (most of) your counsel and advise.

What happened?

I'll let you know as soon as I do it. Maybe this afternoon. Girlchild
and WhatshisnamehisnameisJamie and the kid are here. The 'rents are at
the feetsball game and the kid is in the basement watching the game with
her grandfather. She'll keep his language pure. :-0)
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

Melba's Jammin' wrote on 23 Oct 2005 in rec.food.cooking

Quoted message said:

In article <[email hidden]>,

maxine in ri said:

On Thu, 20 Oct 2005 21:28:47 -0400, ~patches~
<[email hidden]> connected the dots and wrote:

~X-No-archive: yes
~
~Melba's Jammin' wrote:
~
~> I want to make a pumpkin pie without the crust -- a pumpkin
custard, I
~> guess. Must it be baked? In a pie plate? If not baked, what?
~> Anything I should be alert about or not do?
~
~After my last pumpkin pie disaster - still trying to figure out what
~went wrong - I am hesitant to answer but I would be inclined to bake
it
~in a casserole dish.
~
~>
~> I await (most of) your counsel and advise.

What happened?

I'll let you know as soon as I do it. Maybe this afternoon. Girlchild
and WhatshisnamehisnameisJamie and the kid are here. The 'rents are at
the feetsball game and the kid is in the basement watching the game with
her grandfather. She'll keep his language pure. :-0)

Pure What?...

When I attempt to cook a new to me thing. I collect and read several say 5
to 10 recipes. And I read those recipes to gain a better feel and
understanding for what I am attempting to cook. With the pumpkin custard
recipes it seems the recipes are evenly split between using a water bath
and not using water bath. It looks like you only need to use the water bath
if the temp is high... say 400F. The majority of recipes, where the temp
was 350F, didn't mention using a water bath. But I would reccommend using
the center rack in the oven, according to what I've read.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I want to make a pumpkin pie without the crust -- a pumpkin custard, I
guess. Must it be baked? In a pie plate? If not baked, what?
Anything I should be alert about or not do?

I await (most of) your counsel and advise.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

Hi Barb,

I made this recipe yesterday. I had a larger can of pumpkin (3 cups
pumpkin) so I did a recipe and a half and poured the mixture into 2 9x5
non-stick bread pans --the mixture when baked was about 1 1/2 - 1 3/4 inches
deep. I like this recipe because it uses regular milk and I don't need to
plan ahead by having condensed milk on hand. I think you'd probably like
the Libby's one better as this one tends to have a less rich and smooth
texture in the mouth.

I'll give you the recipe and directions just so you can think it over. I
followed the directions for timing exactly with a timer and didn't bother
with a knife or jiggle test.

Pumpkin Pie (custard)

2 eggs, slightly beaten
1 #303 can pumpkin (2 cups)
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 2/3 cups milk

Mix ingredients in order shown. Pour into a 9 inch unbaked pie shell. Bake
in hot oven (425F) for 15 minutes. Reduce temperature to 375F and continue
baking for 45 minutes or until a sharp knife inserted in the center comes
out clean.

Janet