Pumpkin-Filled Flat White Pumpkin #SundayFunday

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. Wendy is hosting and wrote: "Fall has officially arrived. Goodbye, Zucchini, Pattypan, and Yellow Squash. Hello, Pumpkins, Acorn, Hubbard, and Butternut Squash. Share any recipe you like using any hard squash of choice."

The Winter Squash Line-Up

• Apple & Butternut Squash Salad by Mayuri's Jikoni

• Butternut Squash Cake by A Day in the Life on the Farm

• Baked Acorn Squash with Butter and Brown Sugar by Sid's Sea Palm Cooking

• Creamy Sausage, Tomato, & Squash Pasta by Amy's Cooking Adventures

• Gnocchi with Roasted Squash and Sausage by A Messy Kitchen

• Parmesan and Thyme Honeynut Squash by Karen's Kitchen Stories

• Pumpkin-Filled Flat White Pumpkin by Culinary Cam (you're here)

• Pumpkin Soup For Two by Sneha's Recipe

• Roasted Butternut Squash Lentil Vegetable Soup by Food Lust People Love

Pumpkin-Filled Flat White Pumpkin

If you have followed my culinary adventures for even one year, you'll know that I am obsessed with Winter Squash. I ate so many one year that I kicked off a sensitivity and broke out in a rash. I have also done that to myself with strawberries. Apparently, moderation isn't my strength. In any case, I use Winter squash more judiciously these years.

I have served this as the dessert course for my Winter Squash Demo and tasting at Earthbound Farm. The first year I did a version and called it 'Pie in the Pumpkin', but I was corrected that a pie requires a crust. Fine. The quantities for this recipe is for a large Flat White Pumpkin. For a smaller pumpkin, scale down. I will be making this again at the end of the month when I am booked for two back-to-back private events at the pavillion at Earthbound Farm.

Ingredients

• 1 organic Flat White Pumpkin (you can use any pumpkin or winter squash)

• 8 cups pumpkin or winter squash purée (you can use any pumpkin or winter squash purée, for this I used a Cinderella Pumpkin; here's my process for making purée )

• 4 Tablespoons heavy cream

• 3/4 cup organic dark brown sugar, lightly packed

• 3/4 cup organic raw turbinado sugar

• 6 eggs

• 8 Tablespoons olive oil (I used the Butter Flavor Olive Oil from The Quail & Olive)

• 1/3 cup whole milk yogurt

• 1/2 cup maple syrup + more for brushing on the squash (or any simple syrup, I used a homemade star anise simple syrup)

• 5 to 6 Tablespoons fresh ginger (peeled and grated)

• 2 Tablespoons ground cinnamon

• 2 teaspoons ground cardamom

• 2 teaspoons ground allspice

• 1 teaspoon ground nutmeg

• whipped cream or ice cream, for serving, optional

Procedure

Preheat oven to 375 degrees Fahrenheit. Slice the squash in half, lengthwise. Scoop out the seeds and some of the flesh. I left about an inch all the way around. Reserve the seeds for roasting! Brush the entire cut surface of the pumpkin with maple syrup.

Whisk together cream, brown sugar, eggs, and olive oil until well-blended. Scoop in the pumpkin purée. Whisk to combine. Add in yogurt, maple syrup, ginger, and other spices. Blend until smooth.

Pour into prepared pumpkin shells. Bake for 75 to 90 minutes until a toothpick inserted into the center pulls clear. Let cool completely before serving.

Serve in slices with whipped cream or ice cream, if desired.

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To Brûlée or Not to Brûlée?

The night before my demo I had a dream about brûléed pumpkin pie. So I baked two test pumpkins and had my husband and older son test it out to decide if I would brûlée the Flat White or not.

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The verdict was no, not for the demo. Jake said that I was already pushing people out of their comfort zones with a crustless pie. R did like the brûléed pumpkin as did I. But it needs to be on a small scale. A larger brûléed pumpkin wouldn't slice very well.

Well, that's a wrap on the third course for my Winter Squash Demo and Tasting menu. I was excited to hear one of the guests declare she wanted to serve this for her Thanksgiving dinner. That is exactly why I do what I do: I want to inspire people into their kitchens. Hooray!

The Sunday Funday group returns next week with Pop Tart recipes. That should be fun! Stay tuned.