BAKED WHOLE PUMPKIN
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
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
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RM Mahamud
[email protected]This recipe is a must-try for pumpkin lovers!
skye knight
[email protected]Thank you for sharing this recipe! I'm so glad I tried it.
KM MIRAJ
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Anowar Emon
[email protected]I would definitely recommend this recipe to others. It's easy to make and the results are delicious.
Saharbuio Buio
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite!
Obaid Awan
[email protected]I'm not sure what I did wrong, but my pumpkin turned out really dry. I think I might have overcooked it.
Solomon Titilayo
[email protected]This recipe was a disaster! The pumpkin was undercooked and the filling was runny. I had to throw the whole thing away.
sayeed ali
[email protected]I thought this recipe was just okay. The pumpkin was a bit bland and the filling was a bit too sweet for my taste.
Sohal Sohal
[email protected]This recipe was easy to follow and the pumpkin turned out delicious. I will definitely be making it again.
Cortaz Washington
[email protected]Yum!
wwe xxx
[email protected]This was a great recipe! I made it for Thanksgiving and it was a hit.
Ralphy Smith1977
[email protected]I loved this recipe! The pumpkin was perfectly tender and the filling was creamy and flavorful. I especially loved the crispy pecan topping.
Mamadou Saho
[email protected]The pumpkin was a bit too mushy for my taste, but the filling was delicious. I think I would try roasting the pumpkin instead of baking it next time.
Lauren Oreilly
[email protected]I'm not a big fan of pumpkin, but I decided to try this recipe anyway. I was pleasantly surprised! The pumpkin was actually really good, and the filling was delicious. I would definitely make this again.
Prince Suhail
[email protected]I used a smaller pumpkin than the recipe called for, so I had to adjust the cooking time. But other than that, the recipe was easy to follow and the pumpkin turned out great.
amir junejo
[email protected]This recipe was a bit more work than I expected, but it was worth it! The pumpkin was delicious and the filling was creamy and flavorful. I would definitely make this again for a special occasion.
Chinaza Lucky
[email protected]I followed the recipe exactly and my pumpkin turned out perfectly! The skin was tender enough to eat, and the filling was creamy and flavorful. I will definitely be making this again.
Olamilekan Sodeeq
[email protected]This baked pumpkin recipe was an absolute delight! The pumpkin turned out perfectly tender and flavorful, and the filling was rich and creamy. I especially loved the crispy pecan topping. It added a nice textural contrast to the soft pumpkin.