Dec 9, 2012 · Instead, I bake my pumpkin till soft, scoop it out into a bowl, and mash. I then freeze it in 2 cup quantities for later use. Because the pumpkin isn't pureed, it doesn't mix in with all …

Jan 9, 2015 · It sounds like your custard was overcooked, causing the proteins to break down. This can easily happen when you make custard in a pan. By the time you realize it's …

Nov 21, 2020 · Pumpkin pie filling is basically the same as a pumpkin custard. Some pumpkin custard recipes have a pecan topping, which would add some additional texture and flavor. …

Nov 23, 2017 · I personally have always found pumpkin custard to be fairly forgiving. Messing up a measure may make for more/less dense, or a bit more prone to crack, but flavor seems to …

6 cups pumpkin puree, from a real pumpkin (see below) 2 cups sugar; 3 teaspoons cinnamon; 2 teaspoons clove; 2 teaspoons allspice; 1 teaspoon ground ginger; 1 teaspoon mace or 1 …

I made a rhubarb custard pie that turned out nicely; the custard was flavored with orange zest and 2 tablespoons of orange juice and 1 teaspoon of orange flower water. I wanted a baked …

Nov 1, 2010 · My preferred recipe for pumpkin pie uses (approximately, to avoid going into recipe details) a pound of pumpkin, sugar (I use brown), an egg, a cup and a half (total) of …

Dec 18, 2016 · I also recently saw a pumpkin dessert, with a custard baked in a cleaned out pie pumpkin (flavors overall should be reminiscent of pie, and texture similar, just somewhat …

Pumpkin pie is basically a custard, removing the yolks could change the texture of the pie. Yolks contribute both proteins and fats to the pie which are important for the structure of the filling as …

Jul 6, 2015 · EDIT: Although the question title says "fruit pies," the question specifies a "fruit custard pie." The following answer relates to custard pies and other pies containing fillings with …