I just make pumpkin filling in a corningware dish, no crust.
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That happens when we have our potlucks.
I like your web site or what I have had time to look at, and wanted to say you have a nice family and great photos, and also I add some lemon juice to my peach and apricot jams, and use pineapple juice instead of plain water...it makes the jam bright orange (forever) and twangy good instead of just tasting like sugar.
Try it next time, just switch the water for juice, and not so much sugar.
My Dad is diabetic now, and we are all trying to do sugarless or use Splenda.
Two years ago I tried to make jam with splenda instead of sugar,(there were no recipes back then) it was runny, but oh so good, so now he has a case of apricot pancake syrup he adores !!
I am searching for a pumpkin custard I can make in ramekins so I will get some "pumpkin pie" since I am celiac, I cannot eat regular pie...but pumpkin custard made with sugar, cream, eggs, pumpkin, spices and bake in ramekins...anyone have a good recipe ?
I will log on later and see...I want pumpkin pie in the worst way !
Everyone gets some but me
Thanks Chickie. In about 6 months you can meet us in person.
I will try the lemon juice. My peach turned out dark. Soon I'm going to try and make some pineapple/apricot jam. We make a pineapple/apricot Chicken in the dutch oven that the jam will go with.
We make a pumpkin pie, I believe our pumpkin custard is gluten free. I will be posting the recipe soon.