Pie in a Pumpkin
Elevate your autumn dessert game with "Pie in a Pumpkin," an enchanting treat that combines the creamy decadence of spiced pie filling with the rustic charm of a roasted sugar pumpkin. This unique recipe transforms a hollowed-out pumpkin into a natural baking dish, allowing its tender flesh to infuse the rich custard filling with subtle earthy sweetness. Featuring warm spices like cinnamon, nutmeg, ginger, and cloves, along with a luscious blend of heavy cream and eggs, this centerpiece-worthy dessert is as flavorful as it is striking. Perfectly portioned for sharing, "Pie in a Pumpkin" is a delightful twist on traditional pumpkin pie, effortlessly balancing presentation and taste. Serve it warm for a cozy fall evening or let it cool to room temperature for an equally satisfying treat.
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Recipe Information
Ingredients
- 1 Sugar pumpkin (small)
- 3 Eggs
- 1 cup Heavy cream
- 0.75 cup Brown sugar
- 0.25 cup White granulated sugar
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.125 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C).
Wash the sugar pumpkin thoroughly and pat it dry. Slice off the top of the pumpkin to create a lid and scoop out all seeds and stringy bits with a spoon, leaving a clean cavity inside.
In a medium mixing bowl, whisk together the eggs, heavy cream, brown sugar, white sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt until smooth and well combined.
Pour the pie filling mixture into the hollowed-out pumpkin, filling it almost to the top but leaving about 1/2 inch of space to prevent spilling during baking.
Retrieve the pumpkin lid and use it to loosely cover the top of the pumpkin. Place the pumpkin onto a baking sheet or in a baking dish for stability.
Bake the pumpkin in the preheated oven for 45 minutes to 1 hour, or until the pie filling is set. You can test by inserting a knife into the center; it should come out clean.
Remove the pumpkin from the oven and allow it to cool for 10 to 15 minutes. Top the filling with a pat of butter to melt gently over the surface.
To serve, slice the entire pumpkin into wedges, offering both the pie filling and tender pumpkin flesh. Alternatively, scoop the filling out like a custard while enjoying bites of roasted pumpkin. Serve warm or at room temperature.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 990 mg | 43% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 159.5 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 256 mg | 20% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
