Wed, Nov-23-11, 20:51
|
|
Senior Member
Posts: 8,730
|
|
Plan: Atkins Maintenance
Stats: 213/141/150
BF:
Progress: 114%
Location: Dallas, TX
|
|
Quote:
Originally Posted by melibsmile
It sounds like this recipe sometimes ends up making extra filling depending on what size pan you put it in. People have been cooking the leftover batter in ramekins. I am guessing that you could just do that from the beginning and just cook them in ramekins or a muffin tin maybe? You'd have to figure out the cooking time change but I don't see why it wouldn't work.
--Melissa
|
Do you think they would freeze well? Never thought of freezing pumpkin pie. Otherwise they would go bad before I could eat it all.
|