By: Dahlink
We always spent Thanksgiving with my mother’s mother and father and extended family. Grandmother always had several pumpkin and mincemeat pies on her bedroom dressers, but she also made lots of pumpkin...
View ArticleBy: Wendy
We did this last year with extra pie filling. It even works if you make them in small canning jars. I never really liked the the crust anyway.
View ArticleBy: Carol Spade
I was thinking of making just plain custard instead of pumpkin pie with the decadent, flakey, delicious unhealthy butter pie crust (a Martha Steward recipe I’ve used a lot), but I REALLY dislike making...
View ArticleBy: kim
All of the ideas sound yummy! My daughter requested pumpkins in our garden this year so we planted three seeds and all three came up so I have been looking for recipes for future use but all I really...
View ArticleBy: Wendy
We did this last year with extra pie filling. It even works if you make them in small canning jars. I never really liked the the crust anyway.
View ArticleBy: Carol Spade
I was thinking of making just plain custard instead of pumpkin pie with the decadent, flakey, delicious unhealthy butter pie crust (a Martha Steward recipe I’ve used a lot), but I REALLY dislike making...
View ArticleBy: kim
All of the ideas sound yummy! My daughter requested pumpkins in our garden this year so we planted three seeds and all three came up so I have been looking for recipes for future use but all I really...
View ArticleBy: margaret
Love those tweaks, Linda — especially the coconut “milk” one. Thanks for saying hello and sharing them.
View ArticleBy: Judy
Am going to try this because I am one who struggles with making a good pie crust.
View ArticleBy: Jewels
I’ve used soy milk in the past, or nut milks. If you are don’t eat whole milk and/or cream on a regular basis, like our household, it’s plenty rich to our palate.
View ArticleBy: I sokol
I’m not a great fan of pumpkin pie crust and all. Your version of adding rum and using milk or half and half sounds delicious enough to try. There’s something about canned milk, can’t put my finger on...
View ArticleBy: Vickie
Love, love, love pumpkin custard! Thanks for easing my fears about the pumpkin shortage! I’ll definitely try a squash this time! In years past when I’ve cooked a fresh pumpkin I have microwaved, peeled...
View ArticleBy: Polly
I make pumpkin/squash/sweet potato custard Dairy Free by using canned coconut milk in place of the dairy items
View ArticleBy: Krystal @ Three Wondrous Acres Homestead
Oh, this sounds like a game changer! (Coming from someone who is in love with pie crusts, at that.)
View ArticleBy: Nancy E. Sutton
Lovely!! I'll be using up my winter squash this way :) BTW, if you really want crust (but less, and not the soggy bottom) <a...
View ArticleBy: christopher brochon
I love pumpkin! Best of all this is gluten free for us who have celiac disease.
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: Zach
Looks so good! I’m gonna have to print and bring it to momma and make some with her!
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