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Baked Whole Pumpkin Recipe

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This recipe for Baked Whole Pumpkin, by , is from Whiskey Lady's Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tiffany Scales

Category:
Category:

Ingredients:  
Ingredients:  
1 small sugar pumpkin
6 eggs
2 cups heavy whipping cream
1/2 cup packed brown sugar
1 tablespoon molasses
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon butter

Directions:
Directions:
1.Preheat the oven to 350 degrees F (175 degrees C).
2.Cut the lid off the pumpkin and remove the seeds.
3.Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top the butter. Replace lid on pumpkin and place in a baking pan.
4.Bake at 350 degrees F (175 degrees C) for 1 to 1-1/2 hours or until mixture has set like a custard. Serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.

Number Of Servings:
Number Of Servings:
7-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Remember you want to use a small pumpkin about 3 to 6 pounds anything bigger will not be filled all the way with custard and may take longer to cook. Also I usually replace 1 cup of the whipping cream with 1 cup eggnog, add 1 tsp vanilla and 1 tsp of rum extract.

 

 

 

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