What to do with that pumpkin left over from Halloween and harvest displays? Why not try our heavenly ambrosia pudding that uses your left over pumpkin as a baking pan!
- 1 – 4-6 lb. pumpkin
- 1-1/2 lbs. fresh pumpkin (or 30 oz. can pie filling)
- 1/4 lb. melted butter
- 4 The Farmer’s Cow eggs, separated
- 2/3 cup The Farmer’s Cow Heavy Cream
- 3/4 cup light brown sugar, packed
- 8 oz. walnuts, chopped
- 6 oz. dark raisins
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 3 Tbsp. dark rum
- 4 oz. currants
To prepare pumpkin, first clean the outside, then cut a lid and remove and discard the seeds and membrane. Scoop out the pumpkin meat from the sides, being careful not to puncture the wall. A melon baller works well. Leave approximately one half of the pumpkin wall for flavor and support.
Baste the inside of the pumpkin with melted butter and sprinkle with brown sugar. Place in a baking pan or dish with 1 inch of water. Bake in preheated oven for 1 hour at 250 degrees. While pumpkin is cooking, prepare the pudding mixture, which will be baked in the pumpkin after it has been par cooked for the first hour.
Pudding mixture: After the pumpkin has been par cooked, preheat oven to 375 degrees. If using fresh pumpkin meat, remove and discard any remaining seeds and cook in boiling salted water until tender; drain and mash; cool. Beat egg whites until stiff. Beat egg yolks until they are thick and pale yellow, about 5 minutes. Combine pumpkin puree, light brown sugar, cream, walnuts, raisins, seasonings and optional ingredients, if desired. Mix until well blended. Mix egg yolks into the pumpkin mixture. Blend well. Gently fold in the beaten egg whites. Pour mixture into par cooked pumpkin.
Bake at 375 degrees for 1-1/2 hours. Pudding is done when it forms a medium brown crust and toothpick inserted in center comes out clean.
Serve warm or hot with a dollop of whipped cream on top.