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Help! What Can I Do with Extra Pumpkin Pie Filling?
I must have bought the wrong size pie crusts, because I have about three cups or so more filling than will fit in the crusts. Could I just bake the extra in custard dishes?
Posted by Valerie (Kyriosity) at 6:43 PM
On November 18, 2008 6:55 PMeconomomwrote... Yes, but watch the cups carefully. If you have gingersnaps, you can crush them and put them in the bottom of the cups. You might also freeze the leftover or make a pumpkin roll or bread.
On November 18, 2008 7:05 PMSheilawrote... Maybe use it as a base for a pumpkin carrot cake. Just add some shredded carrots and coconut, maybe a cup of flour, 1/2 cup milk and a box of vanilla pudding mix.
On November 18, 2008 7:14 PMDeborahwrote... Yes, pumpkin pie filling makes a great sort of pudding! You could cook some rice for a crust, or graham cracker crust, if you think you need one. I have successfully cooked it alone several times in a buttered glass pan. I might have lowered the heat to 325 degrees--as if it were a custard.
1 cup cold milk 2 packages (3.4 oz) vanilla instant pudding 1 cup canned pumpkin 1 tsp. ground cinnamon ½ tsp. ground nutmeg 1 ½ cups Cool Whip
Beat milk, pudding mixes, pumpkin, and spices with whisk until blended. Stir in 1 ½ cups Cool Whip. Pour into some or other container and refrigerate for at least one hour. Top with more Cool Whip and caramel syrup if desired.
(The whole thing is intended to be put in a graham cracker crust, but I think it would be tasty w/o the crust too)
On November 19, 2008 7:54 AMMargaret in VAwrote... I know I'm too late, but a water bath probably is a good idea. Put the custard cups in a pan and fill with hot water about halfway up the cups. Well, for next time.