We’ve posted this recipe before but always receive requests for a repeat, so here it is again, just in time for Thanksgiving. We’re told this dish was so popular at Pilgrim Thanksgiving dinners that one early celebration was actually postponed until the arrival of a supply ship carrying molasses — a vital ingredient. Rumor has it this was also one of George Washington’s favorite dishes.


1 5-7 pound pie pumpkin
6 eggs
2 cups whipping cream
½ cup brown sugar
2 tablespoons butter
1 Tablespoon maple syrup
¼ teaspoon ginger
1 teaspoon cinnamon
½ teaspoon nutmeg


Cut the lid of the pumpkin (as if making a jack-o-lantern.) Save lid. Clean out fibers and seeds. Mix together all ingredients except butter; pour into pumpkin. Do not fill all the way to the top; the custard will expand while baking. Top custard mixture with butter. Cover with pumpkin lid, using wooden toothpicks to keep it from falling into custard as it bakes. Bake at 350 for 1-1½ hours, or until mixture inside pumpkin has set. If mixture has not set after 1 hour, try removing the lid for the last 30 minutes of baking.

Serve from the pumpkin, scraping some meat from the pumpkin sides with each serving. Serves 8.

Optional add can of pumpkin