"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.
> --
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