Baked Pumpkin

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 small, very ripe pumpkin (with a hard shell)
  • Milk as required


    Slice the stem end from pumpkin, to form a cover with a handle. Scoop out the seeds and stringy fibres so that only the solid meat remains. Fill the shell with milk, cover with foil, and bake very slowly in the bottom of the oven for 6-7 hours when doing other baking.

    To serve, add more milk to the brim and eat straight from the shell.