On Fri 21 Oct 2005 11:36:17a, The Joneses wrote in rec.food.cooking:
> Dimitri wrote:
>
>> "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.
>
> 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 *¿*
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