Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Colonial Baked Whole Pumpkin "Pie"




Source of Recipe


Original recipe from the Chef at Worldwide Recipes; adapted by BL Olson


List of Ingredients




4 to 6 lb (2 to 3 kg) pumpkin
6 eggs
2 cups (500 ml) coconut milk or rich's liquid for whipping
1/2 cup (125 ml) brown sugar
2 tsp (10 ml) molasses
1/2 tsp (2 ml) freshly grated nutmeg
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) allspice
1/4 tsp (1 ml) powdered ginger
2 Tbs (30 ml) CF margarine


Recipe



Remove the top of the pumpkin and scrape out the seeds and membranes as though you were making a jack-o'lantern.

Mix the remaining ingredients together except the margarine and pour into the pumpkin. Top with the margarine, replace the lid of the pumpkin and place in a large baking dish covered in foil or parchment for easy clean-up.

Bake at 350F (180C) for 1 to 1 1/2 hours, until the mixture has set.

Serve from the pumpkin at the table, scraping a little of the pumpkin flesh to accompany each serving.

Serves 6 to 8.