By Sharon123 on October 16, 2002
Photo by justcallmetoni
Photo by justcallmetoni
"A perfect ending for a Caribbean or West African meal or for a New England harvest supper!"
Serving Size: 1 (206 g)
Servings Per Recipe: 6
"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."
"This was very good and incredibly easy to make. I'll be experimenting with a coconut milk-based dairy-free version."
"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."
"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!"
"We had this at a Christmas Eve brunch thrown by butterscotchgirl and it was supurb! Lovely and so cute served individuallly. Thanks!"
"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! :)"
"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!"
"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!"
"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."
"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. "
"I've been on an orange food kick lately, focusing mainly on pumpkin, my new favorite vegetable. This was pretty good, but I didn't like it after it had turned cold. I would serve this warm from the oven, it has a very sweet and mellow flavor that I loved, but would love more warm!"