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.
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
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.
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
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.