Baked Pumpkin Custard Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 13, 2011
This is just the recipe for Pumpkin Pie on the Libby's Pumpkin Cans without using a pie shell. You might try more egg and milk for a slightly smoother texture.
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Reviewed: Nov. 9, 2010
I needed to bake just a little longer (maybe 5 minutes). It was delicious, but I would have liked a little more of a custard texture/flavor to it. Still, I'll make it again!
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Living In: Gilbert, Arizona, USA

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Reviewed: Oct. 11, 2010
I served this recipe last night. Friends and family were very impressed. They marveled at the very idea of filling pumpkins and loved the flavor. I encourage you to leave a head space of 1/4-1/2 inch to ensure no over flow: as well to leave a little room for the nuts. I set out whip topping as a "help yourself" option and some enjoyed that choice.
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Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA
Living In: Reno, Nevada, USA

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