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My review
Baked Whole Pumpkin
Karla Rossi
"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."
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Ingredients
servings 397Original recipe yields 7 servings (6 - 8 servings)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2429 Ratings
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Most helpful positive review
11/2/2003
This dish tasted a lot like flan, and the pumpkin added a real nice touch. It took a little longer to bake and set than the recipe called for. I recommend taking off the pumpkin lid, my custard ...
Most helpful critical review
10/1/2007
hmm... I wish this rating system was more specific, for taste it deserves a 4+ stars, presentation 5, but as far as preparation is concerned the size of the pumpkin needs to be more specific. Mi...
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11/2/2003
This dish tasted a lot like flan, and the pumpkin added a real nice touch. It took a little longer to bake and set than the recipe called for. I recommend taking off the pumpkin lid, my custard ...
10/1/2007
hmm... I wish this rating system was more specific, for taste it deserves a 4+ stars, presentation 5, but as far as preparation is concerned the size of the pumpkin needs to be more specific. Mi...
12/6/2005
Gorgeous! Finished cooking in microwave as pumpkin was cooked but custard not set! It was however gorgeous, the custard did not look grey as I grated my nutmeg myself instead of using ready grin...
11/22/2007
This is great. The kids loved it. To resolve the problem of setting the custard I cooked it on the stove for about 20 mins on low med heat before putting it in the pumpkin.
1/24/2001
I had a lot of trouble with this recipe. Although I followed the directions to the letter, the custard never solidified at all. As a matter of fact, I even cooked the pumpkin as long as possible...
11/22/2006
I took the suggestion to bake the pumpkin with the top off - this was a mistake because the pumpkin caved in partially. The custard did cook beautifully and was a nice brown. However, the pumpki...
12/22/2009
I made this last night and it came out amazing! I did a few things different though. I made enough for 14 servings and I replaced 2 of the 4 cups of heavy cream with eggnog. I also added some i...
11/26/2004
It LOOKED impressive, but that's all you can say about this recipe. It took an hour longer to bake than recipe calls for and custard was an unappetizing gray. Find a better use for your pumpki...
2/24/2006
Be careful to lift the top off from the flesh, not the stem; it's easy to break it off and it's so pretty served with that stem on! Friends fought to take home the leftovers. I baked it an ext...