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.
Bake at 350° for 35 minutes.
Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
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.
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.
I have made this several times and it always gets rave reviews. It is easy enough to make (especially when pressed for time and the pumpkin is omitted), and makes a wonderful presentation. Tastes great too!
If I could give a ten star review I would. I had to scrape the bottom of the pumpkin for seconds for some. Two guests who said they did not care for bread pudding licked their plates clean. The lemon sauce was so easy to make and just was fabulous. Wow!
I cooked this for a luncheon at work and it got rave reviews! The top of the bread pudding was a little dry so maybe stirring once during baking? But once you got to the middle of the pumpkin and bread pudding it was scrumptious! I believe we will be making this for the BIG Thanksgiving Dinner!
I make this recipe for my daughter every year during october. SHE LOVES and looks forward to it. I instead use little individual pumpkins, so everyone has their own little pumpkin. I've also substituted limoncello for part of the lemon juice to give the sauce a little kick!
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