Pumpkin Custard Dessert

My friend Ronnie, of the Monhegan Island Farm Project, recently shared this recipe. He found it in a cookbook that says “this dish was a favorite of George Washington”. This sentiment played favorably on my inclination for eating traditional, whole foods.  I also like the recipe because it provides the need for a sweet dessert without empty calories. This dish is nutritious and delicious. I eat it for breakfast or dessert. Really anytime is good.

What you need:
1 pie pumpkin (this type is sweeter than other pumpkins; do not use jack o’ lantern pumpkins)5-7 lbs.
6 whole eggs
2 cups whipping cream
1/2 cup brown sugar
1 TBSP molasses
1/2 tsp freshly grated nutmeg, a little less if dried ground
1 tsp cinnamon
1/4 tsp ground ginger
2 TBSP butter

Cut the lid off the pumpkin, just as if you were carving a jack o’ lantern. Remove the seeds and reserve for roasting.

IMG_4068 IMG_4069
Mix the remaining ingredients (except the butter) together.



Fill the pumpkin with this mixture and top with the butter.


Cover with the pumpkin lid and place in a baking pan. Bake at 350 degrees for 1-1 1/2 hours, or until the mixture has set like a custard. (mine took closer to 2 hours, the custard will still be a little loose in the center and that will firm up as it sits for a bit to cool)

Serve from the pumpkin, scraping some of the meat from pumpkin with each serving.


This is a low-glycemic, low-sugar dessert that satisfies.