Whole Pumpkin Baked with Vanilla Custard

This is a showstopper dessert for the pumpkin season. Fill a whole pumpkin with vanilla custard and bake it. Many years ago, our friends brought over this dessert for a dinner party. It is one of our favorite memories. He brought it over, and we baked it in our outdoor oven. And I still talk about it, so many years later.

This recipe always wows. It is naturally gluten-free too. The first thing to do is to find the right kind of pumpkin. The majority of pumpkins grown in the United States are grown to be jack-o'-lanterns, but for this recipe, you want one that says 'pie pumpkin' or 'sugar pumpkin,' which are denser and sweeter and are for baking and making your own pumpkin puree. 

The smaller the better in this case, and try to get two that are the same size. 

Ingredients

For the pumpkin

• 2 small sugar pumpkin (2–3 lbs)

For the vanilla custard

• 2 cups heavy cream
  

• 1 cup granulated sugar

• 6 Eggs

• 2 teaspoons Vanilla Bean Project Organic Vanilla Bean Paste

• ¼ teaspoon ground cinnamon

• ⅛ teaspoon nutmeg

• Pinch of salt

Instructions

1. Prepare the pumpkin

Preheat your oven to 375°F and lightly oil a roasting pan.
Wash and dry the pumpkin, then cut off the top to make a lid. Scoop out the seeds and strings. Gently score the inside walls with a fork to help the heat penetrate and the flavors meld. Place the pumpkin open-side down in the pan and pre-bake for 20-30 minutes until the inside is tender.

2. Make the vanilla custard

Whisk the eggs until frothy in a large bowl. Add cream, sugar,  Organic Vanilla Bean Paste, cinnamon, nutmeg, and salt

3. Assemble and bake

Turn the pre-baked pumpkin right-side up in the roasting pan and pour the custard mixture into it. Leaving about ½ inch at the top. Pour about 1/2 inch of water into the roasting pan to create a water bath, and place the pumpkin lid beside the pumpkin. DO NOT bake with the top on the pumpkin, even though it looks cool, because the custard will not cook through. Bake uncovered for 1.5 to 2 hours, or until the custard is set. Check for doneness by inserting a knife for cake tester; it should come clean when finished. 

Cool in the refrigerator for a few hours or overnight before serving.

4. Serve

Scoop directly from the pumpkin, making sure each serving includes a bit of roasted pumpkin and custard.