Dimitri wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >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.
> > --
> > http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.
>
> Here you go:
>
> Dimitri
>
> http://www.verybestbaking.com/recipe...aspx?ID=134595
>
> Individual Pumpkin Custards
> Estimated Times:
> Preparation - 10 min | Cooking - 45 min | Cooling Time - 2 hrs cooling |
> Yields - 8
>
> Without a crust, these single-serve treats are delightfully easy to make - and
> lower in calories too! In addition, the filling can be made and frozen for up to
> one month.
>
> Ingredients:
> 3/4 cup granulated sugar
> 1 teaspoon ground cinnamon
> 1/2 teaspoon ground ginger
> 1/2 teaspoon salt
> 1/4 teaspoon ground cloves
> 2 large eggs
> 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
> 1 can (12 fl. oz.) CARNATION Evaporated Fat Free Milk
>
> Directions:
> PREHEAT oven to 300° F.
>
> MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large
> bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated
> milk. If desired, cover and freeze filling for up to one month. When ready to
> bake, simply defrost, mix well and proceed with recipe.
>
> POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking
> sheet.
>
> BAKE for 45 to 50 minutes or until knife inserted in custard halfway between
> center and edge of ramekin comes out almost clean. Cool on wire rack for 2
> hours. Serve immediately or refrigerate. Top with dollop of light whiped cream,
> if desired.

Replace the regular evap milk with 2% or skim evaporated milk; replace half the
sugar with Splenda. Gets them nasty old calories down even further, with not too
much cost of taste.
Sigh.
Edrena