Baked Whole Pumpkin Recipe -
Baked Whole Pumpkin Recipe

Baked Whole Pumpkin

Recipe by  

"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"

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Ingredients Edit and Save

Original recipe makes 6 - 8 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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.

Most Helpful Critical Review
Oct 01, 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.


13 Ratings

Nov 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!

Dec 22, 2009

I made this last night and it came out amazing! I did a few things different though. I made enough for 14 servings and I replaced 2 of the 4 cups of heavy cream with eggnog. I also added some imitation rum flavoring and some vanilla extract as well. I also only used 1/4 tsp of ginger. I was having issues with it setting though. So after 1 hour 45 min @ 350 it was still liquid so I upped the temp to 400 for 30 min and then it set up perfectly!

Sep 27, 2006

This is a really fun recipe to make and eat. 350 degrees may be a little too hot, as the center of the custard wasn't quite done before the outside started to burn. The consistency is close to that of bread pudding and compliments the pumpkin flesh nicely. Mmmmm.

Dec 14, 2005

This recipie was a big hit.. impressive to serve and delightful to eat. I served it here in Sweden and it was the first time most had tasted pumpkin, and they loved it.

Dec 06, 2004

This took so much longer to cook that the skin of the pumpkin scorched a little. The custard tasted good but was an unappetizing gray color. Won't try again.

Oct 30, 2008

this was a mess the custard did not cook at all just liquid the pumpkin burnt and had to remove from oven ... the liquid was a beautiful color ... tried cooking inside on stove but to late did not work not sure i will ever try it again....


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  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 257 mg
  • 86%
  • Fat
  • 31.2 g
  • 48%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 104 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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