Mother Earth Living

Squash Recipes: Pumpkin-Baked Custard

Folks will love to watch as you cut the pumpkin open to reveal this delicious dual-colored dessert.
By Elaine Gavalas
September/October 2001
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Serve this pumpkin-baked custard hot from the pumpkin shell, scooping out some of the pumpkin with the custard.
Photo By Joe Coca

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Pumpkin-Baked CustardServes 6

Folks will love to watch as you cut the pumpkin open to reveal this delicious dual-colored dessert.

1 4- to 5-pound pumpkin
4 cups organic whole milk, scalded
4 organic eggs
1/2 cup white sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

1. Preheat oven to 375°F. Wash pumpkin, cut off the top and reserve for a lid. Scoop out seeds and fiber with a spoon.

2. Scald the milk by briefly bringing it to a boil and then removing from heat.

3. Beat eggs well. Stir in sugar, spices, and vanilla. Gradually add milk to the mixture, stirring constantly. Pour custard into pumpkin shell. Set pumpkin in a baking pan; add water to a depth of 1 inch. Place shell lid in the pan next to the pumpkin. Bake for about 1 1/2 hours or until a knife inserted into the custard comes out clean.

Serve hot from the pumpkin shell, scooping out some of the pumpkin with the custard. Or, allow to cool, then refrigerate and serve cold, either by scooping the custard out of the shell or by cutting the pumpkin in wedges.

Read the original article, "Squash Recipes: 3 Recipes for Perfect Pumpkins and Savory Squash."

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