Created with Sketch. ADD YOUR REVIEW 6 Reviews
Yield
12 servings

How to Make It

Step 1

Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.

Step 2

Bake at 350° for 35 minutes.

Step 3

Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.

Step 4

Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.

Step 5

Bake pumpkin and bread pudding at 350° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.

Step 6

Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.

Ratings & Reviews