- 1/2 15-ounce can(s) cooked pumpkin
- 1 1/2 cup(s) milk
- 1/2 cup(s) sugar
- 2 eggs
- 1/2 tsp(s) salt
- 1 tsp(s) pumpkin pie spice
- 1 tsp(s) cinnamon
- 5 cup(s) bread cubed
- 6 tbsp(s) butter, melted
Cut the top off of a small pumpkin, approximately 6 inches to 8 inches in diameter. Scoop out the seeds until the inside is clean. Lightly salt the inside of the pumpkin to help pull out some of the moisture and bake whole pumpkin for 15 minutes in a 375-degree oven.
In a mixing bowl, whisk pumpkin, milk, sugar, eggs, salt, cinnamon and pumpkin pie spice.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat.
Transfer mixture into the pumpkin, and wrap the pumpkin, without the lid, in foil, leaving the top exposed. This will prevent the outside from changing color.
Bake until the custard is set, 50-60 minutes, or until an inserted toothpick comes out clean.