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Pumpkin Pie Baked in the Pumpkin
BobinFla
Posts: 363
Ingredients
• 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 |
Instructions
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.
Notes
BOB’s Notes: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.
Number of Servings:
Time to Prepare:
Comments
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Hi all, I see this is an old post, but I can't understand the &# thing before the ingredients. It looks like it would taste great. Does anyone have a translation? Thanks!
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I will look for the original recipe. It looks to me like the amounts were lost when converted from one forum to another and the programs weren't completely compatible. :(
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CUSTARD
6 eggs, whisked well
1 pint cream
1/2 cup brown sugar
1 to 2 tablespoons molasses
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
2 tablespoons butter, in tiny cubes
This should work very well.
Any Moderators, PLEASE feel free to make the changes so the recipe is useful!
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