Baked Pumpkin

A Pumpkin’s Future:

It’s almost October 31st, and time to make plans for our jack-o‘-lanterns. What will you be doing, carving, toasting (the seeds), or cooking. Will you be displaying them with or without a toothy grin? We decided to not use any real pumpkins for decorating this year. No carvings on our porch. Instead they will be nestled in our oven with bubbling custard inside of them. Mmm, I can smell the cinnamon now!


1 five to seven pound pumpkin

6 eggs

2 cups whipping cream

½ cup brown sugar

1 tablespoon molasses

½ teaspoon nutmeg

1 teaspoon cinnamon

¼ teaspoon ginger

2 tablespoons butter

Cut the lid off the pumpkin and remove seeds as you would for a jack-o’-lantern.

Mix together all BUT the butter


Fill pumpkin with the mixture; then top with the butter.

Cover the pumpkin with its lid and place in a baking pan.

Back at 350 degrees F for 1 to 1 ½ hours or until the mixture has set like a custard.

Dish it up at the table, right out of the pumpkin. Scrape some of the meat from the pumpkin with each serving.

Bon Appetit

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