Baked Custard Filled Whole Pumpkin Recipes

PUMPKIN CUSTARD

Pumpkin Custard image

This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 can (15 ounces) solid-pack pumpkin
2 eggs
1 cup half-and-half cream
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter, melted
Whipped cream and ground cinnamon, optional

Steps:

In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.

BAKED CUSTARD-FILLED WHOLE PUMPKIN

Baked Custard-Filled Whole Pumpkin image

This is one of our family's Thanksgiving dinner favorites, a custard-filled pumpkin that looks quite impressive on the holiday table (From Breaking Bread: A Family History Preserved By Seven Sisters).

Provided by Allrecipes Member

Categories Custards and Puddings

Time 1h40m

Yield 7

Number Of Ingredients 9

Ingredients

1 medium sugar pumpkin
6 large eggs eggs
2 cups heavy whipping cream
½ cup packed brown sugar
1 tablespoon molasses
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 tablespoon butter

Steps:

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

Nutrition Facts : Calories 425.6 calories, Carbohydrate 31.2 g, Cholesterol 257 mg, Fat 31.3 g, Fiber 2.6 g, Protein 8.5 g, SaturatedFat 18.2 g, Sodium 641 mg, Sugar 19.6 g

BAKED CUSTARD-FILLED WHOLE PUMPKIN

Baked Custard-Filled Whole Pumpkin image

This is one of our family's Thanksgiving dinner favorites, a custard-filled pumpkin that looks quite impressive on the holiday table (From Breaking Bread: A Family History Preserved By Seven Sisters).

Provided by Allrecipes Member

Categories Custards and Puddings

Time 1h40m

Yield 7

Number Of Ingredients 9

Ingredients

1 medium sugar pumpkin
6 large eggs eggs
2 cups heavy whipping cream
½ cup packed brown sugar
1 tablespoon molasses
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 tablespoon butter

Steps:

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

Nutrition Facts : Calories 425.6 calories, Carbohydrate 31.2 g, Cholesterol 257 mg, Fat 31.3 g, Fiber 2.6 g, Protein 8.5 g, SaturatedFat 18.2 g, Sodium 641 mg, Sugar 19.6 g

BAKED CUSTARD-FILLED WHOLE PUMPKIN

Baked Custard-Filled Whole Pumpkin image

This is one of our family's Thanksgiving dinner favorites, a custard-filled pumpkin that looks quite impressive on the holiday table (From Breaking Bread: A Family History Preserved By Seven Sisters).

Provided by Allrecipes Member

Categories Custards and Puddings

Time 1h40m

Yield 7

Number Of Ingredients 9

Ingredients

1 medium sugar pumpkin
6 large eggs eggs
2 cups heavy whipping cream
½ cup packed brown sugar
1 tablespoon molasses
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 tablespoon butter

Steps:

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

Nutrition Facts : Calories 425.6 calories, Carbohydrate 31.2 g, Cholesterol 257 mg, Fat 31.3 g, Fiber 2.6 g, Protein 8.5 g, SaturatedFat 18.2 g, Sodium 641 mg, Sugar 19.6 g

BAKED CUSTARD-FILLED WHOLE PUMPKIN

Baked Custard-Filled Whole Pumpkin image

This is one of our family's Thanksgiving dinner favorites, a custard-filled pumpkin that looks quite impressive on the holiday table (From Breaking Bread: A Family History Preserved By Seven Sisters).

Provided by Allrecipes Member

Categories Custards and Puddings

Time 1h40m

Yield 7

Number Of Ingredients 9

Ingredients

1 medium sugar pumpkin
6 large eggs eggs
2 cups heavy whipping cream
½ cup packed brown sugar
1 tablespoon molasses
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 tablespoon butter

Steps:

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

Nutrition Facts : Calories 425.6 calories, Carbohydrate 31.2 g, Cholesterol 257 mg, Fat 31.3 g, Fiber 2.6 g, Protein 8.5 g, SaturatedFat 18.2 g, Sodium 641 mg, Sugar 19.6 g

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