Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

From "The Frugal Gourmet Cooks American"

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Cut a lid off the pumpkin.
  3. Scoop out the seeds and save for roasting later!
  4. Place the pumpkin in a sturdy baking pan.
  5. Beat together the remaining ingredients EXCEPT FOR THE BUTTER!
  6. Pour into the pumpkin and dot with the butter.
  7. Cover with the pumpkin lid and bake for 1 to 1-1/2 hours, or until the filling has set like custard.
Most Helpful

I remember this show fondly, so I was happy to find the recipe. We ended up with 6 extra pumpkins from a carving contest and it seemed a good time to experiment. Mine also did not set up-however the resulting soup was absolutely yummy. I'll do some research on custard ingredients to try and adjust. It will be worth the effort.Lovely presentation with the cooked pumpkin.

lisa pagan November 07, 2013

I made this recipe years ago and am so glad I found it again. It tasted just like pumpkin pie and it was nice to scrape out a bit of the cooked pumpkin with the filling when serving. I look forward to trying it again.

mamagoggle October 18, 2010

This did not set up. Making it was a TOTAL WASTE OF TIME. I POURED THE LIQUID OUT AND MADE REGULAR PIES. I weighed the pumpkin, and everything was done properly. Man!!

gerrycgc October 11, 2010