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