Coconut Custard Stuffed Pumpkin with Maple Walnut Bacon Praline
Mandisa Horn from Horn O Plenty in Bedford shares a recipe for Coconut Custard Stuffed Pumpkin with Maple Walnut Bacon Praline.
Coconut Custard Stuffed Pumpkin with Maple Walnut Bacon Praline For the pumpkin custard: 2 2.5pound pumpkins 5 eggs 3/4 cup coconut milk or cream 1/4 cup brown sugar or 3/4 cup white sugar 2 tsp pumpkin pie spice 1 teaspoon vanilla sea salt Preheat oven to 350 degrees. Cut open the top of the pumpkins near the stem and scoop out the seeds. Sprinkle inside with a dash of sea salt and pumpkin pie spice. In a bowl mix with a whisk, eggs, coconut cream, sugar,
vanilla and a dash of sea salt. Pour mixture into pumpkin and place pumpkin on a sheet pan and bake for about 45 60 minutes until custard is set and you can pierce with a knife and it comes out clean. About part way through the baking process (after about 10 minutes of baking) add the three pieces of bacon to the same sheet pan and continue to bake. Meanwhile, in a small bowl mix the rest of the Praline ingredients together. After about 15 20 minutes of the bacon cooking, top each slice of bacon with the nut mixture and continue to bake for another 8 10 minutes or until it looks caramelized and crispy, but not burnt. Note: it may be finished baking before your pumpkin. Once finished baking remove from oven and cool. Chop up bacon and sprinkle over cooled pumpkin custard and serve. For the Maple Walnut Praline: 3 slices of thick cut bacon (optional) 1/4 cup finely chopped walnuts 1/2 cup brown sugar 2 Tbs maple syrup Pinch cayenne powder (optional)