This may replace pumpkin pie on your holiday table. The pumpkin custard is similar to pumpkin pie filling. It's light, creamy, and super easy to make. There's just the right balance of sweetness ...

This will allow the dough to get crispy in the oven before you top it off with the rich pumpkin custard. Using a glass pie plate helps — they brown the bottom of the crust a little better.

This recipe will save you time because you're swapping two traditional custard pie ingredients, the sugar and evaporated milk, for one can of sweetened, condensed milk. If you like pumpkin and ...

A silky stovetop pumpkin custard sits on top of a layer of nutty black sesame paste in this delicious twist on a classic pumpkin pie. In this twist on classic pumpkin pie, pumpkin custard gets ...

Mix sugar, flour spices. Add to eggs and mix well. Blend in pumpkin. Add milk gradually. Turn into unbaked 9-in. pie shell. Bake in hot oven 425F for 10 minutes then reduce to 350F for 50 minutes ...

Do not use pumpkin pie filling because it’s flavored and ... Eggs bind the filling ingredients while creating a custard-like texture. Start witroom-temperaturere eggs to ensure they incorporate ...