Baked Custard Filled Whole Pumpkin Recipes

PUMPKIN CUSTARD

Steps:

• In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

BAKED PUMPKIN CUSTARD FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
• Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
• Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.

BAKED CUSTARD-FILLED WHOLE PUMPKIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut the lid off the pumpkin and remove the seeds.
• Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top with the butter. Replace lid on pumpkin and place in a baking pan.
• Bake for 1 to 1-1/2 hours or until mixture has set like a custard. Allow to cool and serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.

BAKED CUSTARD

Steps:

• In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

WHOLE ROASTED PUMPKIN

Steps:

• Preheat your oven to 350F. Rinse off your pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation. Place the whole pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork. Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle. Use a large spoon to scrape out the seeds, and reserve them for another use. The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed. You may have to do this in batches, depending on the size of your pumpkin. Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it's shelf life indefinitely.