What are the odds I could make it ahead one night and cook it at dinner?
Ingredients:
1 5-7 pound pie pumpkin
6 eggs
2 cups whipping cream
½ cup brown sugar
2 tablespoons butter
6 eggs
2 cups whipping cream
½ cup brown sugar
2 tablespoons butter
1 Tablespoon maple syrup
¼ teaspoon ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
Cut the lid of the pumpkin (as if making a jack-o-lantern.) Save lid. Clean out fibers and seeds. Mix together all ingredients except butter; pour into pumpkin. Do not fill all the way to the top; the custard will expand while baking. Top custard mixture with butter. Cover with pumpkin lid, using wooden toothpicks to keep it from falling into custard as it bakes. Bake at 350 for 1-1½ hours, or until mixture inside pumpkin has set. If mixture has not set after 1 hour, try removing the lid for the last 30 minutes of baking.
Serve from the pumpkin, scraping some meat from the pumpkin sides with each serving. Serves 8.
I made some pumpkin soup and like a psycho i wanted to put it in the actual pumpkin. but didn't have the time! girl, I'm gonna try this out!!
ReplyDeleteSO AMAZING!
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