Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

Serve an impressive dinner party dessert stuffed in the season's signature fruit. This top-rated pumpkin recipe calls for all our favorite ingredients: butter, sugar, pecan, cranberries, and a rich Lemon-Vanilla Sauce.

Recipe by Southern Living October 2002

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Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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