Plymouth Colony Pumpkin in Shell
|Sugar pumpkin||4 Pound|
|Milk||1 Cup (16 tbs)|
|Eggs/1/2 cup prepared egg substitute||2 Large, beaten|
|Raisins||1⁄2 Cup (8 tbs)|
Cut the top off the pumpkin and reserve it.
Clean out the seeds and fiber.
Measure the hollow by filling it with water and pouring the water into a 2-cup measuring pitcher.
For every cup of filling needed, mix 1/2 cup of milk, 1 large egg—beaten—or 1/4 cup of prepared egg substitute, 1/4 cup of raisins, 1 tablespoon of sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.
Set the pumpkin in a round casserole that will hold it upright.
Pour the filling into the hollow and cover with the pumpkin top.
Pour 1 inch of water around the pumpkin.
Bake at 350° F. for about 2 hours, or until the filling is set, the pumpkin has darkened, and its flesh is tender when pierced with a fork.
Cooking time varies with the thickness of the pumpkin flesh.
If you use the egg substitute, it may take a little longer to set.
Let the pumpkin stand for 15 minutes.
If the filling is still a bit soft at the center, it will firm up during the standing time as the heat of the pumpkin continues to cook it.