Baking Your Pumpkin The Colonial Way

1314249 75484d8c22 b 300x225 Baking Your Pumpkin The Colonial Way

Ready to try something different with your pumpkin this year?  Grab your family pumpkin and prepare for a dessert that will have you visiting the local pumpkin patch for second helpings! 

Long before pumpkin pie was a twinkle in the eye of colonial Americans, the original dessert of choice in fall and winter was a variation of this baked pumpkin recipe!  An unusual party dish, this dessert is served scooped from the hollow center of a whole pumpkin, and looks as good as it smells on  your fall table. I was privileged to try this for the first time at a work function recently, and can’t wait to bake my own ASAP!

What You Need For This Recipe:

  • 1 pumpkin, 5 – 7 pounds
  • 6 whole eggs
  • 2 cups whipping cream
  • ½ cup brown sugar
  • 1 tablespoon molasses
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • 2 tablespoons butter
  • Check out the link above and add this great treat to your fall repertoire. I’ll add pictures of my own dessert as soon as I prepare mine.

    Your Thoughts: Have you tried baked whole pumpkin? Are there any tricks to doing it that perfect this type of recipe?

    Photo courtesy of: Teo

    About Amy


    1. Fern says:

      Very unusual. I’m intrigued. On November 1, when supermarket pumpkins are super-cheap, this would be a great recipe to try. If you get around to trying this before then, definitely keep us updated.

    2. Fern,

      I’ll keep everyone posted on how my baked pumpkin fares. If the worst happens, and my cooking goes horribly wrong, I’ll see if the groundhog under the back porch will polish it off for me before he tucks in for the winter. :)

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