"Melba's Jammin'" > wrote in message
...
>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/recipe...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.