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Baked Whole Pumpkin

Baked Whole Pumpkin

Karla Rossi

Karla Rossi

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 279 mg
  • 93%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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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 the butter. Replace lid on pumpkin and place in a baking pan.
  4. Bake at 350 degrees F (175 degrees C) for 1 to 1-1/2 hours or until mixture has set like a custard. Serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Stinabina
24

Stinabina

10/1/2007

hmm... I wish this rating system was more specific, for taste it deserves a 4+ stars, presentation 5, but as far as preparation is concerned the size of the pumpkin needs to be more specific. Mine luckily just fit the amount of ingredients, but the cooking time and temp were way off. After 2 hours it wasn't even slightly done, but I took anothers suggestion and nuked it for 4 minutes to set the custard which worked, but i think this recipe needs to be tweaked.

Dianne
21

Dianne

11/22/2007

This is great. The kids loved it. To resolve the problem of setting the custard I cooked it on the stove for about 20 mins on low med heat before putting it in the pumpkin.

NOLA Deb
15

NOLA Deb

11/22/2006

I took the suggestion to bake the pumpkin with the top off - this was a mistake because the pumpkin caved in partially. The custard did cook beautifully and was a nice brown. However, the pumpkin was not a pretty centerpiece. Also, my pumpkin may have been too large. I used a 12 lb pumpkin. When the custard rose it was about 1/3 of the pumpkin. I would like to try again next year!

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