BAKED WHOLE PUMPKIN

Baked Whole Pumpkin image

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.

Provided by Karla Rossi

Categories Fruits and Vegetables Vegetables Squash

Yield 7

Number Of Ingredients 9

Ingredients

1 small sugar pumpkin
6 eggs
2 cups heavy whipping cream
½ cup packed brown sugar
1 tablespoon molasses
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 tablespoon butter

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Cut the lid off the pumpkin and remove the seeds.
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.
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.

Nutrition Facts : Calories 397 calories, Carbohydrate 24.3 g, Cholesterol 257 mg, Fat 31.2 g, Fiber 0.5 g, Protein 7.5 g, SaturatedFat 18.1 g, Sodium 103.7 mg, Sugar 18.2 g