Festive Twist On Traditional Pumpkin Pie

Pilgrim’s Pumpkin Pie

A whole pumpkin filled with a nutritious, delicious whole grain bread pudding.

The pumpkin is a versatile, instant pot-pan-bowl in which to serve a variety of dishes from desserts to main entrees. This eye-popping dessert is a holiday crowd pleaser that will have your guests saying, “Wow!” as soon as you bring this sassy pumpkin “all dressed up and some place to go” to the table.

Ingredients

4-5 lb short, wide sugar pumpkin or pie pumpkin ( this is important due to the quality of flesh, and better tasting pumpkin)

1/4 cup plus 2 TBS melted butter

1/3 sugar cup plus 2 TBS sugar

2 cups stale whole grain bread with crusts left on (approx 5-6 pieces) cut into 1/4-1/2 inch cubes (or you may leave slices out for a few hours in open air to dry out)

2 cups of milk scalded

3 large eggs

2/3 cup raisins

1 tsp vanilla extract

1/4 tsp sea salt

1 tsp cinnamon

1/2 tsp nutmeg

Preheat oven to 350

Before baking, cut a zig-zag lid-like opening in the top of the pumpkin as shown. Next lift off lid using a knife to help loosen tips if needed.

Remove lid from pumpkin

Clean seeds, and lose stringy pulp from lid, and inside of pumpkin. You can save seeds for roasting. If you're planning to roast them, do not rinse seeds, just remove as much stringy fibers from seeds as possible, and set aside in a bowl or pie pan.

Brush inside of pumpkin with 2 TBS melted butter

Sprinkle inside with 2 TBS sugar

Place pumpkin and lid on foil lined cookie sheet. Bake for 20 minutes uncovered

Scald the milk

Scald milk, add ingredients below. Set aside to cool a bit.

Scalding simply means heat until the milk starts to stick slightly on the side of the pan and a film begins to cover the top of the milk. Add remaining 1/4 cup butter and raisins. Set aside while you prepare the bread cubes. I find this gives the raisins a chance to plump up a bit taking a hot bath in the scalded milk.

Make the filling

I am totally infatuated with Ezekiel 4:9 Cinnamon Raisin Bread.

You may use any bread you prefer but to keep it healthier I suggest a hearty whole grain bread. If you’d like to rock this recipe to the moon… try using some of Ezekiel 4:9 Cinnamon Raisin Bread. Sah-weet-sassy-mollasy! I use a blend of 1/2 whole grain- 1/2 Ezekiel 4:9 Cinnamon Raisin Bread in mine.

Slice bread into 1/4-1/2 pieces leaving crusts on.

Add sea salt, cinnamon, nutmeg and vanilla to scalded milk mixture.

Pour hot milk mixture over bread crumbs and lightly toss mixture.

Allow bread to soak up milk mixture then cool down a bit. You don't want to add the eggs right away to the hot mixture because it will cook them.

Add beaten eggs. (sounds so harsh when you say beaten...but what egg doesn't like a good beating... unless of course they're hard boiled, sunny-side up or over easy) Stir eggs into mixture but do not over mix.

Pour into warm pumpkin.

Fill to the top.

Place on foil lined baking sheet. Bake for 1 1/2 to 1 3/4 hours uncovered. You may cover the bread pudding mixture with foil for the last 15 minutes if it's getting too brown.

Remove from oven. Allow to cool slightly before transferring to a decorative serving dish. Use the lid as the garnish. Told you it was sassy...

Slice into wedges approximately 1 1/2 - 2 inches thick. Top with a generous dollop of whipped cream. Homemade whipped cream is better.

Who knew a pumpkin could be so much fun? Encourage your guests to scoop up a bit of soft, sweet pumpkin with the bread pudding and whipped cream for a TOTAL experience Pilgrim style! Ooooo La La Sassy Pumpkin Pie! BIG YUM!