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I made this with some fresh pumpkin that I cooked and pureed. I then poured the whole thing into a round pie pan and baked it. It was like crustless pumpkin pie. I called it pumpkin kugel and served it right along with the main course. I did not bother with the apples, and used soy milk and the brown sugar. It was great hot and I was eating the leftovers cold the next morning. I really liked this.

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Caryn Gale May 22, 2003

This was very good and incredibly easy to make. I'll be experimenting with a coconut milk-based dairy-free version.

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Lumberjackie October 14, 2010

This was tasty, but not really a custard. As others have stated it tastes like pumpkin pie filling. It's good and easy though. Good warm or cold.

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zaar junkie December 01, 2009

I am always seeking ways to enjoy desserts while maintaining my abstinence from sugar.... this recipe did the trick! I used "Log Cabin Sugar-Free Syrup" and made the most amazing custard for a Holiday Party! Topped off with a dollop of whipped cream sweetened with a little Splenda and a touch of vanilla... No one knew it was sugar-free and EVERYONE raved!

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HazMat IC December 21, 2008

We had this at a Christmas Eve brunch thrown by butterscotchgirl and it was supurb! Lovely and so cute served individuallly. Thanks!

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Koshka December 28, 2007

very nice! a great pumpkin food - almost like pumpkin pie without the crust. the flavor was perfect, and the consistency was rich and dense like pie, not like a fluffy egg custard. my type of dish - well done! :)

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butterscotchgirl December 26, 2007

We used our last pumpkin to make this a couple of days ago. What a treat! I have never been a fan of pie crust, so this was perfect. Thanks for a great recipe!

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princesstrish December 17, 2007

Lovely dessert! I served it somewhat warm with real whipped cream. I substituted xylitol and 3 tiny scoops (1/16 of a teaspoon? Not sure the measurment) of stevia extract for the sugar and no one could tell it was sugar free. I was out of ground ginger so I substituted a 1/2 teaspoon of pumpkin pie spice and I also added an 1/8 teaspoon of maple flavoring. Instead of using ramekins I cooked it in a glass pie dish underneath a pan of water. I'm not sure why another tester found this gritty-it was quite smooth and light when I made it. Thank you for posting this Sharon123!

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Chrystabel November 12, 2007

We were eager to sample the treat and had our desserts just 40 minutes out of the oven with a dallop of sweet vanilla yogurt. The custard was smooth, creamy and rich with a lovely maple flavor that distinguished it from a pumpkin pie filling. In an effort to reduce the calories - made mine with splenda and 1/8 teaspoon of maple extract. What's left from tonight is cooling now and we will have it cold with apples tomorrow. Thanks Sharon! (Update 11/06: Just wanted to say that this has become my standard Thanksgiving and fall dessert. Light, easy and comforting. I usually use Splenda --either white or brown as my sweetner of choice.) Thanks again.

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justcallmetoni November 23, 2006

This was a subtle dessert with layers of flavor. Not very sweet, just sort of a mellow taste. Some bites were gritty and I couldn't figure out where that came from (I used the maple sugar), but it was a nice light custard.

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ladypit June 30, 2004
Pumpkin Custard