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CUSTARD BAKED INSIDE A PUMPKIN
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Here is a recipe that came up in conversation on the show. It was, apparently, a favorite of George Washington – and, in those days, they called this a “pie.” I am not sure how perfectly this will cook (haven’t made it) but our listener Linda said it is terrific, and another listener called to say that the recipe could be found in Jeff’s Smith’s book, The Frugal Gourmet Cooks American (Morrow) where I found it under the title “Baked Whole Pumpkin”.
I had devised a different method for cooking this, when I was trying to recreate the recipe for Linda. I thought the pumpkin would have to be partially cooked first, because the custard would require only a half hour or 45 minutes….but here, it is baked all in one step (much easier!) and, on the theory that this recipe was well-tested before publication, I re-print it here.
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SERVES 8
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1 pumpkin – 5 to 7 pounds
6 whole eggs
2 cups, whipping cream
1/2 cup, brown sugar
1 tablespoon, molasses
1/2 teaspoon, freshly grated nutmeg
1 teaspoon, cinnamon
1/4 teaspoon, ground ginger
2 tablespoons, butter
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Preheat the oven to 350 degrees. Cut the lid off of the pumpkin just as you would for a jack o’lantern. Remove the seeds (save them for toasting later, if desired).
Mix together the remaining ingredients except for the butter. Fill the pumpkin with this custard mixture, and top with the butter.
Replace the lid of the pumpkin to cover the custard, and place the pumpkin in a shallow baking pan. Bake in the 350 degree preheated oven for 1 to 1 1/2 hours, or until the mixture inside has set like a custard.
Serve the custard from the pumpkin at the table, scraping a bit of the pumpkin meat to include with each serving.
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