Thoughts on Thanksgiving.

Ozgirl · Joined: 26 Jul 2007 Posts: 102

"W. Baker" wrote in message $fok$4@reader1.panix.com...

>> Today I went to a greenmarket htha I can get to easily only one a year
>> adn
> got Rhode Island greening apples. They ae very hard to come by but were
> my mother's favorite for her fantastic apple pies. ithink I will be
> making a nut undercrust open topped apple pit(covered with some foil with
> holes in it to simulate the effet that the top crust has) on Friday for
> the wekkend as weare off to my D-I-L's for th ebig turkey tomorrow. I am
> bringing the pumpkin custrd and cranberry sauce, all no sugar added, for
> the dinner.

What is pumpkin custard?

Archived from group: alt>food>diabetic

Ozgirl · Joined: 26 Jul 2007 Posts: 102

"Alice Faber" wrote in message

> It's essentially crustless pumpkin pie. When you make the filling with
> splenda, it has a creamier, less set, texture.
>
> From memory, because I'm too lazy to go get a can that has a recipe on
> it:
>
> 1 can (15 oz) pumpkin puree
> 1 cup heavy cream
> 2 eggs
> 1/2 cup splenda
> about 2 tsp of seasoning (cinnamon, nutmeg, ground cloves; or, here, you
> can get something called "pumpkin pie seasoning", that's premixed)
>
> mix well, put in buttered pan and bake until jiggly in middle.
>
> serve plain or with whipped cream.

That sounds interesting. We don't get canned pumpkin but I could easily
blend some cooked pumpkin up.