This beautiful little pumpkin was from our local http://kcorganicfarms.com/ Kline-Cushing Organic Farms. What a pretty dish this made for company dinner! The center was a savory custard, cradled in the crescent wedge of pumpkin squash. Think of the possibilities, such as the wonderful soups that could be made this way.
Pumpkin with Custard Center
- 1 medium small pumpkin (this fit just inside a pie dish)
- 4 eggs (free range brown best)
- 1 cup whole milk (raw, or only pasteurized, best from cows grazing on nonGMO grass)
- 3 tablespoons coconut sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon unrefined Sea Salt
- 1 teaspoon vanilla
- 1 tablespoons cornstarch
Score a circle around the top of pumpkin, as you would for a jack-o-lantern and cut free. Remove inner membrane and seeds. Wash with soap and water, pat dry. Seeds can be cleaned, soaked and dried for snacking* see below. Dissolve cornstarch in milk, (yea I didn’t do it very well, but it still came out great) beat in eggs, sugar and spices. and pour into center. Ok this could be important, place pumpkin in baking dish, but put a roasting pan under that, mine made lot’s of juice in both, and believe me you don’t want it all over the bottom of your oven besides it’s well worth saving. Bake at 350, for 1& 1/2 hours or when the outer skin has a golden brown look. To testing for doneness, remove top, insert a fork from the inside out, if the fork goes in easily, it’s done for the squash part, put the flat of the fork on top the custard if it feels jelled, it’s done. Remove and let cool some. There should be liquid in both the roasting pan and the pie dish. Carefully drain these off, and reserve for making broth or sweet gravies. Serve by slicing, best to use a knife, and pie server. Enjoy!
*Seeds, remove pulp, wash, drain, soak, 1 cup seeds 1/4 teaspoon unrefined sea salt, 2 cups filtered water. Drain, dry in oven (105 degrees or dehydrator 4-6 hours) crack open and eat.
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