Friday, January 7, 2011

Pumpkin Custard

Thanks to Janis Williamson in Tennessee for this recipe! 

1 5-to-7 pound pumpkin                      
6 eggs                                                    
1/2 cup brown sugar (or sucanat)                                
2 cups whipping cream  
1 tsp. cinnamon 
1/4 tsp ginger
1 Tbsp. maple syrup

2 Tbsp. butter

      Cut the lid off the pumpkin (as if making a jack-o-lantern.)  Save lid.  Clean out fibers and seeds. Set butter aside; mix together all other ingredients and pour into pumpkin.  Do not fill to the top-the custard will expand while baking.  Top mixture with butter. Cover with pumpkin lid, using wooden toothpicks to keep it from falling into custard as it bakes.  Bake at 350 degrees for 1-1 ½ hours, or until mixture inside pumpkin has set like custard.  If mixture has not set after 1 hour, try removing the lid for the last 30 minutes of baking.
      Serve from the pumpkin, scraping some meat from the pumpkin sides with each serving. A dollop of whipped cream is always a nice addition. Serves 8.