So I decided to display my pumpkin without carving it and then to cook it whole afterwards.
What I found was that a few people have baked a whole pumpkin in the oven, but no one has tried to make pumpkin pie in a whole baked pumpkin. At least... not that I could find.
And like the first of anything, it can (admittedly) use some improvement.
BUT regardless of the taste, this is a great conversation piece, and your friends will run home to make their own version of Inside Out Pumpkin Pie...
I hope that this is the first, but not the last time someone will use this idea. If you do use the idea, please refer back to this instructable. Enjoy the pie!
If you want to check out the video, here it is!
Step 1: Pick Your Pumpkin
My pumpkin was about 10 or 11" in diameter. I didn't weigh it.
You may wish to choose a small individual pumpkin for each person or every 2 people. I suspect they would cook faster. That's a good thing.
Another reason to get smaller pumpkins is that the serving is more fun if the eater participates. More pumpkins, more people serving themselves.
If you get a large pumpkin, make sure it will fit into your oven!
Step 2: Cut Off the Top
Step 3: Remove the Seeds and Entrails
Step 4: Score the Inside of the Pumpkin
This gives a bigger surface area for cooking and absorption of the sugar spice mix.
Step 5: Pick Your Spices
The key is to read the bottle, and see if it will go with pumpkin pie (sweet). If it will, put it on the maybe side. Then when you have all your spices together, figure it out. You get the opportunity to play too!
Step 6: I PIcked My Spices
1/4 tsp cardamom
three turns of the nutmeg spice grinder
3 tsps cinnamon.
Step 7: Add Liquids to Spice Mix
Approx 4 tablespoons milk, more or less to moisten mix.
I used the eye test to determine if the mix was wet enough. You're looking for a molasses-y sort of texture.
Step 8: Dump Mix Into Pumpkin and Spread Around
Step 9: Bake in a 400 Degree F Oven
Don't be scared by this, I made several mis-steps, the major misstep being that I didn't remove some of the liquid after the first hour or so.
Here's my recommendation: Bake for an hour and check. Bake for another 1/2 hour and check again. Most likely your liquid levels will be higher. At that point, remove 1/2 of the liquid from your pumpkin and reserve for some other use.
Step 10: Make Your Pumpkin Pie Filling
1 cup oats
1/2 cup sugar
5 tbsps melted butter
Melt butter in microwave, add dry
ingredients, mix. Stir into liquid in pumpkin.
Step 11: Bake Some More Until the Filling Is Cooked
Just keep a steady 400 degree oven, and you'll be fine.
If you've gone beyond 1 1/2 hours, the pumpkin will be fine.
Step 12: Present, Serve, Top and Eat
It's good, and some bites will be sweet and some will be less sweet. If you prefer a consistent sweetness, mix it together after serving.
Add whipped topping, and eat!
Here's what my family had to say:
"Wow, that looks scary!"
"Um, not bad!"