Perhaps the most original version of stuffed pumpkin. This time in the form of dessert – with the most delicate light cream inside. I tell you how to cook it and fill it so that everything is beautifully and evenly baked.
Ingredients
Step-by-step cooking recipe
Cut the lid off the pumpkin, remove the seeds and pulp. The walls should remain about 1.5-2 cm thick.
Whisk milk, salt, sugar, eggs and yolks until smooth. You can use coconut or almond milk.
Cut the vanilla pod and add the seeds to the cream. In the same place, rub the ginger and whisk everything again.
Pour the cream into the pumpkin and send it to the oven on a baking sheet. Put a container of water on the bottom of the oven and pour it as it evaporates.
Bake for about 50-70 minutes at 170 degrees until the cream is ready. The pumpkin is cut when it is completely cooled.
15 minutes before cooking, you can decorate it with finely grated pulp with sugar on top.
