On Thu 20 Oct 2005 02:40:21p, Melba's Jammin' wrote in rec.food.cooking:

> 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.

Barb, I bake them as I would egg custard, in lightly greased custard cups set
in a pan of hot very hot water. 325-350 degrees F. They are done when the
tip of a knife comes out clean when inserted midways between the edge and
center.

IMHO, pumpkin would have a very "raw" (yes I know it's already cooked) taste
if the custard or pudding id not baked.

--
Wayne Boatwright *¿*
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Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974