"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.

Hi Barb,

I made this recipe yesterday. I had a larger can of pumpkin (3 cups
pumpkin) so I did a recipe and a half and poured the mixture into 2 9x5
non-stick bread pans --the mixture when baked was about 1 1/2 - 1 3/4 inches
deep. I like this recipe because it uses regular milk and I don't need to
plan ahead by having condensed milk on hand. I think you'd probably like
the Libby's one better as this one tends to have a less rich and smooth
texture in the mouth.

I'll give you the recipe and directions just so you can think it over. I
followed the directions for timing exactly with a timer and didn't bother
with a knife or jiggle test.

Pumpkin Pie (custard)

2 eggs, slightly beaten
1 #303 can pumpkin (2 cups)
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 2/3 cups milk

Mix ingredients in order shown. Pour into a 9 inch unbaked pie shell. Bake
in hot oven (425F) for 15 minutes. Reduce temperature to 375F and continue
baking for 45 minutes or until a sharp knife inserted in the center comes
out clean.

Janet