Rating: 4 stars 3.9
31 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2

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.

Recipe Summary

Servings:
7
Yield:
6 - 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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

397 calories; protein 7.5g; carbohydrates 24.3g; fat 31.2g; cholesterol 257mg; sodium 103.7mg. Full Nutrition
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