In article >,
Wayne Boatwright > wrote:

> 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.

Thanks.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.