Baked Whole Pumpkin
Baked Whole Pumpkin could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. One portion of this dish contains approximately 8g of protein, 26g of fat, and Head to the store and pick up heavy whipping cream, ground cinnamon, eggs, and a few other things to make it today. It works well as a side dish. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, take a look at these similar recipes: Pumpkin Custard Baked In A Pumpkin Shell, The Best Baked Pumpkin, and Baked Pumpkin.
Instructions
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 the butter. Replace lid on pumpkin and place in a baking pan.
Bake at 350 degrees F (175 degrees C) for 1 to 1-1/2 hours or until mixture has set like a custard.
Serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.