Baked Whole Pumpkin

A bit of a departure from the usual items showcased, but I think well worth it.

It’s been a few years since I’ve made this recipe. It really brings back memories of all the occasions I’ve made it for in the past. My sister Melody always really liked it, and I’ve been thinking about her constantly—she’s about to have a baby any second now. So, this is in honor of the cute lil’ pumpkin coming soon . . . .

Baked Whole Pumpkin

“This dish was a favorite of George Washington.  While it was called pie in the old days, it’s certainly not what we call a pie now.  Here the custard pie is found inside the pumpkin and the whole thing is to be served up with a bit of anticipation for a very different pumpkin dessert.”

1 pumpkin, 5-7 lb.
6 eggs
2 c. whipping cream
1/2 c. brown sugar
1 Tbs.. molasses
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. ginger
2 Tbs.. butter

Cut the lid of the pumpkin as you would for a jack-o-lantern.  Remove seeds (save for toasting if you wish).
Mix the remaining ingredients together except for the butter.  Fill pumpkin with mixture and top with butter.  Cover with pumpkin lid and place in large baking pan.  Bake at 350˚ for 1-2 hrs. or until mixture has set like a custard.
Serve from the pumpkin at your table, scraping some of the meat from the pumpkin with each serving.  Serves 8.

[Note: I cut the recipe down to 1/3 for my 2 lb pumpkin. I scraped some of the meat from the inside before pouring in the custard, and it worked perfectly. I’ve found that it always takes longer to cook than the recipe says. My small pumpkin cooked for about an hour and 15 minutes at 350.]


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