Baked Vanilla Custard Cooked In A Pumpkin

This recipe is based on a pilgrim method of baking pies in the pumpkin or squash when they were short of flour. It is a great way to help teach a little American history.

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Servings: 4

Prep Time: 01:30

Cook Time: 01:30

Main Ingredients

2 pie pumpkins or other comparable squash, like butter nut or carnival.

4 egg yolks

1/2 c. sugar

1/4 tsp. salt

1 - 1/2 c. scalded milk

1 tsp. vanilla

2 tbs . cinnamon

1 tsp. nutmeg


1Clean out the pumpkins and bake them a 350 degrees F. for 45 min to 1 hour. It varies by size of the pumpkin. You want it to be tender but not so soft that the bottom will collapse.

2Beat together in a bowl the egg yolks, sugar and salt.

3Scald the milk and pour slowly into the egg mixture, mixing as you pour.

4Add the vanilla and spices.

5Pour into the 2 pumpkins and sprinkle the tops with a little more cinnamon and nutmeg.

6Bake on a foil lined baking sheet for 1 hour or longer until set. It may look bubbly still, but if a knife goes in and comes out cleanly, it is done. It will set more as it cools.

7Eat with a spoon, scooping some of the pumpkin up with the custard!

Additional Notes

You can bake this in one bigger pumpkin like a pie and slice it to serve. You will have to adjust the cooking time accordingly.

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