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Baked Whole Pumpkin

By: Karla Rossi 
"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)."

This Kitchen Approved Recipe has an average star rating of 3.7 Rate/Review | Read Reviews (14)

Prep Time:
10 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Hr 40 Min

Servings  (Help)

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Original Recipe Yield 6 to 8 servings
 

Ingredients

  • 1 medium sugar pumpkin
  • 6 eggs
  • 2 cups heavy whipping cream
  • 1/2 cup packed brown sugar
  • 1 tablespoon molasses
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon butter

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 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 426 | Total Fat: 31.3g | Cholesterol: 279mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Nov. 5, 2003 by WEASEL9867   view full review
This dish tasted a lot like flan, and the pumpkin added a real nice touch. It took a little...
The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Dec. 6, 2005 by La maman calîne   view full review
Gorgeous! Finished cooking in microwave as pumpkin was cooked but custard not set! It was...
The reviewer gave this recipe 3 stars. This recipe averages a 3.7 star rating.
Reviewed on Nov. 9, 2003 by CYNDI2774   view full review
I had a lot of trouble with this recipe. Although I followed the directions to the letter, the...
The reviewer gave this recipe 1 stars. This recipe averages a 3.7 star rating.
Reviewed on Nov. 26, 2004 by YESMAMJULIE   view full review
It LOOKED impressive, but that's all you can say about this recipe. It took an hour longer to...
The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Feb. 24, 2006 by Mamacherie   view full review
Be careful to lift the top off from the flesh, not the stem; it's easy to break it off and...
The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Oct. 4, 2004 by VALENZANO   view full review
This was very good. I actually give it 4-4.5 stars for taste, but the presentation is so nice...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Oct. 18, 2003 by HONEYWOMAN   view full review
Fast, easy, fun and delicious! The kids loved it, but not quite as much as I did! Thanks for...
The reviewer gave this recipe 3 stars. This recipe averages a 3.7 star rating.
Reviewed on Oct. 29, 2003 by MARUSHKAGIRL   view full review
I was worried about the custard not solidifing but it did, was tasty and pretty
The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Nov. 1, 2002 by TLKRAK   view full review
This was soooo yummy and it made a wonderful centerpiece.
The reviewer gave this recipe 3 stars. This recipe averages a 3.7 star rating.
Reviewed on Oct. 17, 2002 by Renee   view full review
We preferred it served over a pumpkin bread. If you really like custard then you would like this.

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