This makes a very pretty addition to your Thanksgiving table. The small pie pumpkin can be cleaned out and set aside the night before. The corn pudding is simply baked in pumpkin shells instead of a casserole dish. It’ll take a while longer but it’s worth it. If oven space is at a premium, as it usually is on Thanksgiving, it can be done ahead and reheated pretty easily.
- 2 Pie Pumpkins
- Frozen Corn, 2 bags
- 4 Eggs
- 1 1/2 Cups Cream
- 1 1/2 Cups Milk
- Cheddar and/or Pepper Jack, about 2 1/2 cups total
- 1/2 Cup Corn Meal
- Chili Powder, a teaspoon or two
- 3 Tablespoons Butter, melted
- Salt/Pepper to taste
Preheat the oven to 350. In a large bowl, thaw the corn in the microwave. Meanwhile, grate the cheese.
In a separate bowl, combine the milk and cream then whisk in the eggs. Pour it into the bowl with the corn.
Add the cheese, corn meal, chili powder, butter and salt/pepper. Stir it together just until it’s well-blended.
Slice the tops off the pie-sized pumpkins and scoop out all the guts. Scrape out a lot of the meaty part too, so the wall isn’t too thick.
Mix up the corn pudding. Coat the outside of the pumpkins with a little olive oil.
Fill the pumpkins with the corn pudding mixture. Set them on a baking sheet and bake at 350 for probably 90 minutes or more. It’ll all depend on the size of the pumpkins. Just keep checking and cook until it’s set all the way through.
Sprinkle with a little paprika and garnish with sage leaves if you like. Enjoy!