baked-whole-pumpkin

Baked Whole Pumpkin

14 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 40 m
Karla Rossi
Recipe by  Karla Rossi

“This is one of our family's Thanksgiving dinner favorites, a custard-filled pumpkin that looks quite impressive on the holiday table (From Breaking Bread: A Family History Preserved By Seven Sisters).”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Cut the lid off the pumpkin and remove the seeds.
  3. Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top with the butter. Replace lid on pumpkin and place in a baking pan.
  4. Bake for 1 to 1-1/2 hours or until mixture has set like a custard. Allow to cool and serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.

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Reviews (14)

Rate This Recipe
WEASEL9867
27

WEASEL9867

This dish tasted a lot like flan, and the pumpkin added a real nice touch. It took a little longer to bake and set than the recipe called for. I recommend taking off the pumpkin lid, my custard didn't set until I did.

La maman calîne
24

La maman calîne

Gorgeous! Finished cooking in microwave as pumpkin was cooked but custard not set! It was however gorgeous, the custard did not look grey as I grated my nutmeg myself instead of using ready grinded one which may be responsible for the grey custard some had. Pumpkin started to slpit as it had to cook so much more for custard to set so I presented it with a pretty sash tied round it an no one noticed the problem. I will in future start cooking the custard in a pan and put semi-set in pumpkin. Also I recommand cooking the lid separately, upside down on the baking sheet as it seems partly responsible for custard taking so long to set. On the whole I strongly recommand this recipe, it was a hit here in France and dinners ate the whole lot!

CYNDI2774
19

CYNDI2774

I had a lot of trouble with this recipe. Although I followed the directions to the letter, the custard never solidified at all. As a matter of fact, I even cooked the pumpkin as long as possible (without it disentegrating) and still the custard did not form! The pumpkin seemed to make an excellent insulator against the heat of the oven. I had to end up pouring the custard mixture into a saucepan, and cooking it that way. Then I returned it to the pumpkin. It did make a lovely centerpiece on the dinner table, and I enjoyed it very much. However, some friends were turned off when I scooped some of the pumpkin onto their plate and they would only eat the actual pumpkin. All the kids loved it though! Overall: Yummy but too much work. I will try thinning the pumpkin more next time, in hopes of improving the cooking time. Yes, I will try it again! If still no luck, I will stick to pumpkin pie.

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 426 cal
  • 21%
  • Fat
  • 31.3 g
  • 48%
  • Carbs
  • 31.2 g
  • 10%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 279 mg
  • 93%
  • Sodium
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

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Mrs. Sigg's Fresh Pumpkin Pie

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REAL Homemade Pumpkin Pie