|• 1 Pumpkin, 5-7 pounds|
|• 6 Whole Eggs|
|• 1 pt Whipping Cream|
|• ½ Cup Brown Sugar|
|• 1 Tbs Molasses|
|• ½ tsp Freshly Grated Nutmeg|
|• 1 tsp Cinnamon|
|• ¼ tsp Ginger|
|• 2 Tbs 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° for 1-1½ hours, or until has set like a custard.
Serve from the pumpkin at your table, scraping some of the meat from the pumpkin with each serving.
This is an interesting substitution for the usual pumpkin pie.
For the Q-Fest, I couldn’t find any 5-7 pound pumpkins, only 3-4 pounders, or 15 pounds and up.
I finally found the 12 pound pumpkin that I brought.
I knew 4 pounds wouldn’t be enough, and not knowing what would be cooking when, I didn’t know how much grill space would be available to cook 3 small pumpkins.
I forgot to bring nutmeg, so I substituted Allspice, and probably added more than ½ teaspoon.
Larger pumpkins cost much less per pound than the smaller “baking” pumpkins.
Be sure to double the recipe if you get a larger pumpkin.
I used double everything for the 12 # pumpkin.
If there is any left, I, personally think the pie is better after refrigeration
Don't quite fill the pumpkin, the custard expands and drips into the pan.
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