-
1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Remove top from pumpkin and reserve. Scoop out seeds and reserve if desired. Gently score the inside of the pumpkin in a crosshatch manner (it doesn't have to be neat). Do not puncture outer shell of pumpkin.
-
2
Rub the entire pumpkin, inside and out, with olive oil. Rub inside of pumpkin with brown sugar. Sprinkle cinnamon and salt inside pumpkin.
-
3
Place pumpkin and pumpkin top cut side down on a baking sheet lined with parchment. Cover pumpkin tightly with foil and bake 40 minutes.
-
4
Remove pumpkin from the oven, turn it cut side up, cover again with foil and return the pumpkin to oven until completely tender, about 15 minutes longer. Return pumpkin to oven for 5 minute intervals until completely tender if necessary.
-
5
To toast seeds: Discard stringy flesh and wash seeds. Toss with olive oil and salt. Toast in 350 oven on parchment lined rimmed baking sheet for 10 minutes, then continue roasting checking the seeds every 3-4 minutes until golden brown.
-
6
Preheat oven to 300u00b0F. In a saucepan, heat evaporated milk to a simmer over medium-low heat. In a bowl, whisk together eggs, brown sugar, vanilla and pumpkin pie spice.
-
7
Pour the milk into the egg mixture whisking vigorously, then return the milk and egg mixture to the saucepan. Simmer 5 minutes, stirring with a wooden spoon, until slightly thickened.
-
8
Pour the custard into glass loaf pan set inside roasting pan and add enough hot tap water to come halfway up the sides of the glass loaf pan. Bake until set, 50 to 55 minutes.
-
9
Lightly spoon cooked custard into pumpkin and chill for at least 3 hours.
-
10
Sprinkle custard with 1 tablespoon granulated sugar. Torch carefully until lightly browned and sugar is completely melted. Oven broiling is not recommended as the pumpkin may burn.
