Phyllis, here it is. I cooked mine in individual ramekins and filled each one with 3/4 cup of the custard and it only made 6. Next time I won't cook as long I did cook mine the full length and shoulda taken out when I put the knife in the first time. Should have taken out at 45 minutes instead of 50. Pumpkin pie without the crust and my grandson ate the last two this afternoon topped with vanilla ice cream. Individual Pumpkin custard 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves 2 large eggs 1 can (15 ounces) 100% Pure Pumpkin 1 can (12 fluid ounces) Evaporated Milk Directions PREHEAT oven to 300 F. MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe. POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet. BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired. ***Served mine at room temperature

Microwave Fudge 3 cups chocolate chips 1 14 ounce can sweetened condensed milk 2 Tbsp. room temperature coffee 1 tsp. cinnamon 1/8th teaspoon salt 1 tsp. vanilla extract 1 cup chopped nuts if desired I use a four cup Pyrex measuring cup, add the three cups of chocolate chips, add the coffee and cinnamon and salt.I pour the sweetened condensed milk on top and microwave on high for 1 1/2 minutes. Remove from microwave and stir in vanilla. Stir it vigorously until it becomes smooth. I add nuts before I add the vanilla.....about a cup of chopped walnuts. Pour into a foil lined 8X8 pan which has been buttered and refrigerate for two hours. I used a 9X9 pan and non stick foil. There is a recipe using white chocolate chips, sweetened condensed milk, 2 Tbsp orange juice and orange zest. Pretty much the same instructions and it is really good, too.

"when will women that know how to bake, learn to make 2 of them?" Ah, sounds like a wise man indeed. But the answer is probably the cliche If you don't KNOW, then I'm not gonna TELL you!!! What if the freezer breaks down? You've had appliance trouble before. And really... if you're going to leave it for two weeks it's not going to be very good. I'd suggest he dispose of it now. Consider it a test batch and you'll know it works to make later. Unless it's another situation where the Canadian/metric Christmas is celebrated at a different time of year, not unlike Thanksgiving! :D Beware of the Christmas Mice that invade kitchens and pantries this time of year. They work their way indoors this time of year.

Here's the Fudge Pie that so many people made, hope this one is it. Fudge Pie 1 stick butter melted 1 cup sugar 1/4 cup flour 1/4 cup cocoa 2 eggs beaten 1 tsp vanilla. Mix sugar, flour, cocoa, eggs, vanilla until blended, stir in melted butter, Pour into regular thawed pie crust. Bake at 325 for 35-45 minutes. Mine bakes in 35 minutes. --------------------------- Here's another that I posted, but not sure if anyone made. Hershey Bar Pie 6 regular Hershey bars, with or without nuts 20 large marshmellows 1/2 cup milk 1 graham cracker crust cool whip Melt bars, marshmellows and milk in microwave on low - stir often until completely melted. Pour in pie crust Refrigerate until completely set Top with cool whip ENJOY!