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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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 15% DV; carbohydrates 24.3g 8% DV; fat 31.2g 48% DV; cholesterol 257mg 86% DV; sodium 103.7mg 4% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2003
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 didn't set until I did. Read More
(28)

Most helpful critical review

Rating: 3 stars
10/01/2007
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. Mine luckily just fit the amount of ingredients but the cooking time and temp were way off. After 2 hours it wasn't even slightly done but I took anothers suggestion and nuked it for 4 minutes to set the custard which worked but i think this recipe needs to be tweaked. Read More
(24)
31 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
11/05/2003
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 didn't set until I did. Read More
(28)
Rating: 3 stars
10/01/2007
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. Mine luckily just fit the amount of ingredients but the cooking time and temp were way off. After 2 hours it wasn't even slightly done but I took anothers suggestion and nuked it for 4 minutes to set the custard which worked but i think this recipe needs to be tweaked. Read More
(24)
Rating: 5 stars
12/06/2005
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 grinded one which may be responsible for the grey custard some had. Pumpkin started to slpit as it had to cook so much more for custard to set so I presented it with a pretty sash tied round it an no one noticed the problem. I will in future start cooking the custard in a pan and put semi-set in pumpkin. Also I recommand cooking the lid separately upside down on the baking sheet as it seems partly responsible for custard taking so long to set. On the whole I strongly recommand this recipe it was a hit here in France and dinners ate the whole lot! Read More
(24)
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Rating: 4 stars
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. Read More
(22)
Rating: 3 stars
11/09/2003
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 (without it disentegrating) and still the custard did not form! The pumpkin seemed to make an excellent insulator against the heat of the oven. I had to end up pouring the custard mixture into a saucepan and cooking it that way. Then I returned it to the pumpkin. It did make a lovely centerpiece on the dinner table and I enjoyed it very much. However some friends were turned off when I scooped some of the pumpkin onto their plate and they would only eat the actual pumpkin. All the kids loved it though! Overall: Yummy but too much work. I will try thinning the pumpkin more next time in hopes of improving the cooking time. Yes I will try it again! If still no luck I will stick to pumpkin pie. Read More
(19)
Rating: 4 stars
11/23/2006
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 pumpkin was not a pretty centerpiece. Also my pumpkin may have been too large. I used a 12 lb pumpkin. When the custard rose it was about 1/3 of the pumpkin. I would like to try again next year! Read More
(17)
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Rating: 5 stars
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 imitation rum flavoring and some vanilla extract as well. I also only used 1/4 tsp of ginger. I was having issues with it setting though. So after 1 hour 45 min @ 350 it was still liquid so I upped the temp to 400 for 30 min and then it set up perfectly! Read More
(13)
Rating: 1 stars
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 pumpkin! Read More
(11)
Rating: 5 stars
10/04/2004
This was very good. I actually give it 4-4.5 stars for taste but the presentation is so nice that I had to give it 5 stars. The custard looked a just little greyish to me and it took longer to cook than expected. I wonder if anyone has used 1/2 milk and 1/2 cream? I'll make it again it's too pretty not to. Read More
(10)