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)."
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Ingredients

1 h 40 m servings 426 cals
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Original recipe yields 7 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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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.

Reviews

14
  1. 14 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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...

It LOOKED impressive, but that's all you can say about this recipe. It took an hour longer to bake than recipe calls for and custard was an unappetizing gray. Find a better use for your pumpki...

Be careful to lift the top off from the flesh, not the stem; it's easy to break it off and it's so pretty served with that stem on! Friends fought to take home the leftovers. I baked it an ext...

This was very good. I actually give it 4-4.5 stars for taste, but the presentation is so nice that I had to give it 5 stars. The custard looked a just little greyish to me, and it took longer ...

Fast, easy, fun and delicious! The kids loved it, but not quite as much as I did! Thanks for making one of your family traditions one of ours. Happy Thanksgiving to all!

I was worried about the custard not solidifing but it did, was tasty and pretty

This was soooo yummy and it made a wonderful centerpiece.