Baked Pumpkin Custard from EAGLE BRAND® Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 6, 2013
This is basically pumpkin pie filling without the crust. I made these for my family at Thanksgiving since my mother has an allergy to gluten, and they were loved by all. I baked these on the longer side of the recommended time, more like 40 mins. I just threw all of the ingredients in a blender, mixed, and poured into ramekins. SUPER easy and delicious, I highly recommend.
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Photo by Rachel Harney

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Feb. 27, 2014
Very easy to make and delicious. I served this custard with a turkey dinner in February, and it made a perfect dessert without much effort.
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Photo by NancyLou
Reviewed: Nov. 30, 2014
Very good and very easy, but not quite pumpkin pie for me, which I didn't expect it to be but also not a custard. I suppose I discovered from this that I'm a purist on both counts.
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Photo by NancyLou

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA
Reviewed: Sep. 8, 2014
Made this custard for my family and dinner guests. Everyone loved it! This recipe is a keeper. The only thing I altered was the bake time; I baked for 50 minutes.
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Reviewed: Sep. 1, 2014
This was an amazing substitute for pumpkin pie. A definite keeper.
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Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

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Reviewed: Jun. 28, 2014
Tastes like pumpkin pie without the crust. Will make again. My dad loves pumpkin pie. This fit the bill.
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Reviewed: Nov. 26, 2014
I put in 3cups of acorn squash, and only added one can on sweet condensed milk.
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