This is a Native American recipe that I found a long time ago and actually tried way back in the day when I lived in Northern Maine. I’m thinking I just might have to make this again soon to share with the family.

Thanksgiving is coming soon and if you have the extra oven space, this recipe would make a nice addition to your dessert table. Baked right in the shell, this pumpkin custard is delicious and the fragrant aroma of fresh baked pumpkin and spices will fill your home with the added warmth of your hospitality.

This is also fun to make for a wine night with friends. A nice Merlot or Cabernet served with various hard and soft cheeses followed with your pumpkin custard will be a surefire success with your guests. So, that’s the adult time so to speak, as for the kids, bake this on a Friday night, play some board games or watch a great movie together...don’t we just love all this versatility?!

What you will need:

A 5-7 pound pumpkin. Cut the top off and scoop the seeds and stringy pulp out, reserve the seeds if you’d like to wash and bake. Pumpkin seeds are extremely good for you and also help with falling asleep for a good nights rest, simply eat a small handful about a half hour before bed.

6 large eggs
2 ½ cups of heavy whipping cream
¾ cup of brown sugar
2 tablespoons of molasses
3 tablespoons of unsalted or lightly salted butter
½ teaspoon vanilla
1 ½ teaspoon ground cinnamon
1/8 to ¼ teaspoon fresh ground nutmeg
¼ teaspoon fresh ground ginger or crystallized ginger

Beat all ingredients together except for the butter and pour into your cleaned pumpkin shell and dot with butter on top. Put lid of pumpkin back on and place on a cookie or baking sheet lined with foil (remember, easy clean up!) Bake in a 350 degree oven for about two hours or until custard sets. Scoop into your favorite serving dishes the custard along with a bit of the cooked shell. Add a topping of whipped cream sprinkled with a mixture of cocoa powder and cinnamon....yummy.

Well, that’s it. Hope you enjoy and as always have a blessed and wonderful week.
Sue