The Orginal Baked Whole Pumpkin Pie
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5-7 | pounds |
pumpkin
|
|
| 6 | large |
eggs
|
|
| 2 | cups |
heavy whipping cream
|
|
| ½ | cup |
brown sugar
|
*
|
| 1 | tablespoon |
molasses
|
|
| ½ | teaspoon |
nutmeg
freshly grated |
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
ginger
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
pumpkin
|
|
||
| 6 | large |
eggs
|
|
| 473 | ml |
heavy whipping cream
|
|
| 118 | ml |
brown sugar
|
*
|
| 15 | ml |
molasses
|
|
| 2.5 | ml |
nutmeg
freshly grated |
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
ginger
|
|
| 3E+1 | ml |
butter
|
|
Directions
Cut the lid off the pumpkin just as you would for a jack-o-lantern.
Remove the seeds. Mix the remaining ingredients together with the exceptions of the butter.
Fill the pumpkin with this mixture and top with the butter.
Cover with the pumpkin lid and place in a baking pan.
Bake at 350℉ (180℃) degrees for 1 to 1½ hours, or until the mixture has set like a custard.
Serve from the pumpkin at your table, scraping some of the meat from the pumpkin with each serving.
