By: Kathleen Dixon
I made this with an heirloom pumpkin from Quebec for Thanksgiving and it was out of this world delicious! Thank you so very much for the recipe! It’s one I will continue to make and share. Breakfast...
View ArticleBy: TD
Sounds wonderful. Can this be made with canned pumpkin in a pinch? Also, since I have only tree ramekins, can the recipe been halved?
View ArticleBy: deb Tofias
I made some crustless mini pumpkin pies for my SIL. who has celiac disease. She loved it, and I personally preferred it to the pie form – it avoided the soggy second day crust, etc. and I thought...
View ArticleBy: margaret
In reply to Jeanne B. The interior diameter measures 3″ and they hold about 2/3 cup, but you coudl do any size and bake them slightly longer/shorter.
View ArticleBy: Ellen Johnson
my mom (age 94 in december) has been making these all my life – (and i’m 71 now) great for little kids! so fun to see you like it too!
View ArticleBy: KATHLEEN ROCHESTER
In reply to <a href="https://awaytogarden.com/pumpkin-custard-holiday-pie-minus-the-crust/comment-page-3/#comment-1281729">Kathy O</a>. We love a sweet potato dish that is simply mashed...
View ArticleBy: Kathleen Rochester
I’ve been making these for years — even with Splenda and egg whites only and non-fat evaporated milk in my youthful dieting days. A pretty good dessert even that way. Love the gingersnap idea!
View ArticleBy: Kathy O
The desert version of this recipe was so, so good! I would love to see a recipe for a savory squash custard. I am going to try with sage, garlic and Parmesan cheese.
View ArticleBy: Janice Brewer Smith
Can’t wait to give this recipe my first try this week. Think I shall try pumpkin then squashes then maybe sweet potatoes
View ArticleBy: Julie
Love this. I’ve made them crust-less, but can’t wait to try with maple syrup and yogurt. Sounds delicious.
View ArticleBy: Michele Faison
Margaret, I alzalways enjoy your e-columns, but this one was timely because I had it in the back of my mind that I wanted to make crustless pumpkin pie in ramekins this year, and sweeten them with...
View ArticleBy: margaret
In reply to <a href="https://awaytogarden.com/pumpkin-custard-holiday-pie-minus-the-crust/comment-page-3/#comment-1100545">Barbara</a>. That's what I use -- yes.
View ArticleBy: Barbara
looks wonderful. What an odd oven temperature 365 degrees F. Is that correct?
View ArticleBy: Nancy Passow
Brings back happy memories — my mom usually had leftover pie filling after putting together her pumpkin pies. The extra filling went into one or two small pyrex dishes and got baked along with the...
View ArticleBy: Zach
Looks so good! I’m gonna have to print and bring it to momma and make some with her!
View ArticleBy: Diannne
Thank you for the recipe Margaret. I’d seen it before but I needed a reminder. I have been using Tahitian or Greek Sweet Red Squash for my ‘pumpkin’ pie filling and just using the Libby recipe. Yours...
View ArticleBy: christopher brochon
I love pumpkin! Best of all this is gluten free for us who have celiac disease.
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