Yum, here is a well lighted close up of the finished creamy, deliciousness of a fruity, spice spiked, vanilla infused pumpkin bowl of divinity!!
...and here is the uncooked pumpkin custard 'pie' before she heads off into the oven for a nice, warm bake...nestled in her little padding of aluminium foil to keep her steady as she blows!!
THE RECIPE (again from an ancient copy of British Country Living)
1 6" pie pumpkin, halved and cleaned
soft salted butter...a large pat (like me)
2 large eggs whisked together
10 fl oz US (½ pt UK) heavy/double cream
1/4 teaspoon cinnamon...more if you like I am not a big fan of cinnamon
½ teaspoon at least of freshly grated nutmeg...I do really like nutmeg
1/4 teaspoon allspice
1 teaspoon vanilla essence/extract
1 teaspoon almond essence/extract
2 heaped tablespoons chopped crystalized ginger
2 heaped tablespoons candied orange peel...(I did my own and added lemon juice to the water and sugar when it was boiling down...tasted great)
2 heaped tablespoons currants
3 heaped tablespoons sugar
2 tablespoons of rum if you like, then it's like baked eggnog with fruit added in!...I didn’t use it because I don’t have any rum!!
1. Heat oven to 400F
2. Mix together in a jug, ready to pour, the cream, eggs, sugar, spices, ginger, candied peel, currants, extracts...in other words everything but the pumpkins and butter...let it sit a while to steep the flavours.
3. Slather the cut and cleaned pumpkins with the soft butter and sprinkle sugar over the rims...then slash the insides of the pumpkins criss-crossedy, sit them in crumpled up pieces of aluminium foil in a baking pan/on a cookie sheet so you can keep them level - basically make a 'nest' of foil for them to sit securely in.
4. Put the EMPTY pumpkin halves in the oven and bake for about 20 minutes.
5. Remove from the oven and place a on a level surface - pour in the custard and spoon in the solids from the bottom of the jug but do not overfill - the custard expands a little when baking, if you have extra put into a ramekin and bake in a bain marie/water bath.
6. If you like grate more fresh nutmeg over the custards.
7. Bake again for about another 20-25 minutes until the custard is almost completely set...I find the custard is so much smoother if you remove it from the oven when it still jiggles a tiny bit in the middle...it will continue to cook as it cools...if you catch it just right, which hooray I did, this custard is as smooth as the divine creme brulee I used to eat at Dean and Deluca in NY!!!
8. Allow to cool till just warm.
9. WOW...mine turned out really light, smooth and beautifully flavoured...bon chance with yours!!!