Pilgrim Pumpkin Pie
Traditional custard baked in a whole pumpkin that the pilgrims would have enjoyed rather than what we think of as a pumpkin pie in a crust.
Servings 8
Ingredients
- 1 4-5 inch pumpkin
- 3/4 c raw sugar
- 7 eggs 4 whole plus 3 more yolks
- 1/2 T vanilla extract
- 2 c heavy cream
- 1 tsp coarn starch
- pinch salt
Instructions
- Prepare your pumpkin by scooping out the seeds and pulp, place it on a baking sheet.
- Preheat oven to 400 degrees.
- In a mixing bowl combine the sugar, eggs, and vanilla and whisk until combined.
- Add the heavy cream, cornstarch, and salt and whisk until fully combined.
- Pour mixture into your prepared pumpkin (allowing about 3/4 of an inch space between the filling and the top of the pumpkin.
- Bake at 400 degrees covered in foil for 30 minutes.
- Lower oven temp to 375, remove the foil, continue baking for 45 minutes more or until a knife inserted into the custard comes out mostly clean.
- Turn off the oven, allow the pumpkin to cool for an hour, then place it in the fridge to allow the custard to set 6 hours or overnight.
- When ready to serve, scoop out custard into small dishes, scrape the sides a bit as you scoop it out to scrape off some of the cooked pumpkin.