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BellaOnline's Holiday/Seasonal Cooking Editor

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Baked Whole Pumpkin

Guest Author - Deborah Adams

This dish was a favorite of George Washington. While it was called a pie in the old days, it's certainly not what we call a pie now. Here the custard pie is found inside the pumpkin and the whole thing is to be served up with a bit of anticipation for a very different pumpkin dessert.
1 pumpkin (5-7 lbs.)
6 whole eggs
2 c. whipping cream
1/2 c. brown sugar
1 tbsp. molasses
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ginger
2 tbsp. butter

Cut the lid off the pumpkin just as you would for a jack-o-lantern. Remove the seeds and save for toasting later.
Mix the remaining ingredients together (with the exception of the butter). Fill the pumpkin with this mixture and top with the butter. Cover with the pumpkin lid and place in a baking pan.
Bake at 350 degrees for 1 1/2 hours or until the mixture has set like a custard. Serve from the pumpkin, scraping some of the pumpkin meat with each serving.

Copyright 2002, All Rights Reserved. ACR International, LLC
This recipe was posted with permission from One Million Recipes Please visit and see what all they have
to offer!
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Content copyright © 2015 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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