Scott Peterson
Yield
Makes 6 baby pumpkins

They're so cute, they're practically decor. Although you can use any small edible pumpkins, the Baby Bear works best; other varieties don't hold as much custard.

How to Make It

Step 1

Preheat oven to 400°. Bake pumpkins until just tender, about 20 minutes. Cut off tops and set aside, then scoop out seeds.

Step 2

In a medium bowl, whisk together heavy cream and whole milk with garlic, parmesan cheese, eggs, salt, and white pepper. Pour mixture into a measuring cup.

Step 3

Arrange pumpkins in a baking dish large enough to hold them without crowding. Divide custard mixture among pumpkins and cover with tops. Pour enough water into dish to reach halfway up sides. Bake until custard jiggles only slightly, about 30 minutes. Remove from dish and let cool 5 minutes.

Ratings & Reviews

Evillhog's Review

HVance
November 04, 2010
This was very easy to make and looks very impressive. The garlic custard compliments the pumpkin well.

HVance's Review

Evillhog
October 26, 2010
This is really tasty, great looking, and easy. You can make it after work any day, but it is pretty and fun for company too. Be sure to use pumpkins that are really small, the size of a single bowl serving. If you try to make a 2-person size to share, it won't work.