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Wednesday, October 21, 2009

Pumpkin Pie in the Pumpkin

I found this recipe on Brenda's Blog.

Here is the recipe. AND.... it is gluten free! Yea!
Thanks Brenda!

1 5-8 lb. pumpkin (make sure it is a baking pumpkin which is a little darker shade)

6 eggs

2 1/2 C whipping cream

3/4 C brown sugar

2 tbsp. molasses

1/2 tsp. freshly grated nutmeg

1 tsp. cinnamon

1/4 tsp. ginger

1/2 tsp. vanilla extract

3 tbsp. unsalted butter

Cut the lid from pumpkin as you would for making a jack-o-lantern. Remove pulp and seeds from pumpkin, scraping quite clean. Save seeds for toasting later, if desired. In a large bowl, beat the eggs and add the cream, sugar, molasses, and spices. Beat smooth and pour into the pumpkin shell. Dot with butter and replace lid. Set pumpkin on a cookie sheet covered with aluminum foil and place in a 350 degree oven for 2 hours oruntil the mixture has set up like a custard pie. Time will vary with size of pumpkin.Serve directly from the pumpkin and instruct diners to be sure to take a bit of the shell with each scoop. Garnish with a dollop of whipped cream.Serves 6-12, depending on size of pumpkin.


Anonymous said...

Substituting Stevia as the sweetner and Daniel and I can have this. I happen to even have a pie pumkin! God is good...ALL the time!

Unknown said...

Oh I'm totally making this for a Shabbat dessert one of these days! Thanks for sharing!

Anonymous said...

Mine is in the oven. :-{}

Christie M said...

Wow! Let me know how it turns out!
I'm planning to use Xylitol sugar which is ok for gluten free and ok for Candida diet. :)

Anonymous said...

Where did you find Xylitol, Sprouts? Oh how I miss Sprouts. Trader Joe's is a distant 2nd. :-(

Christie M said...

They carry it at Whole Foods and Sprouts. But it is not in the food section at Sprouts. It is in the supplement section. I bought a larger bag for a PRICEY 17.00, but you gotta do what you gotta do. It is good for diabetics too.
Cooking season is here, and xylitol is and equal substitute for regular sugar,AND it fights tooth decay....So we can have our cake and fortify our teeth at the same time. LOL

Diana said...

I'm making this one, too. Since I'm diabetic, I'll either be using stevia and/or splenda brown sugar blend. I prefer the first, but we'll see how it goes. I haven't tried cooking with xylotol. I'll have to try it.

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