Baked Whole Pumpkin

14

"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)."

Ingredients

1 h 40 m {{adjustedServings}} servings 426 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 257 mg
  • 86%
  • Sodium:
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  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
  1. 14 Ratings

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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 ...

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 grin...

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...