Corn pudding in pumpkin takes centerstage

A savory corn pudding baked in a pumpkin is likely to upstage anything on your table, including a golden-brown roasted turkey. Make sure to use cooking pumpkins, which often are referred to as “sugar” pumpkins.

The pumpkin and corn pudding can be prepared separately up to eight hours in advance. After baking the pumpkin shell, cover and refrigerate. The filling also can be covered and stored in the refrigerator.

An hour or so before the meal, rewarm the pumpkin shell in the oven, then fill with the reserved corn pudding and bake in a 400-degree oven for 45 to 55 minutes.

1cooking pumpkin about 8 to 9 inches in diameter

Salt and freshly ground black pepper, to taste

3/4cup cornmeal

4cups frozen corn kernels, thawed, divided

4cups milk

2large eggs, lightly beaten

1/2cup finely sliced scallions

1-1/2tablespoons chopped fresh thyme

Preheat the oven to 400 degrees.

Cut off the top of the pumpkin. Scrape out the seeds and coarse fibers. Season the cavity with salt and pepper.

Place the pumpkin cut-side down, in a baking dish. Bake until tender but still firm enough to be filled, about 45 minutes. Remove from the oven and set aside.

In a dry, medium saucepan over medium-high heat, toast the cornmeal, stirring constantly, until fragrant and lightly browned, 3 to 4 minutes. Transfer to a plate and set aside.

In a food processor, puree 2 cups of the corn. In a medium bowl, mix it with the remaining corn and set aside.

In a large saucepan over medium-high heat, heat the milk until steaming. Reduce the heat to low and whisk in the cornmeal. Cover the pan and cook, stirring occasionally, until the mixture is thickened, about 5 minutes.

Stir in the reserved corn mixture, then stir in the eggs, scallions, thyme, 1 teaspoon salt and 1/2 teaspoon pepper.

Flip the pumpkin cut-side up and return it to the baking dish. Spoon in the filling. Bake for 35 to 45 minutes, or until the filling is puffed and browned on top. Makes eight servings.