Baked Whole Pumpkin

Baked Whole Pumpkin

9

"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

servings 397 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 257 mg
  • 86%
  • Sodium:
  • 104 mg
  • 4%

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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  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.

Reviews

9
  1. 13 Ratings

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Most helpful positive review

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

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. Mi...

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. Mi...

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.

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 pumpki...

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 i...

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...

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.

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.

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 ...

Very good!