Recipe courtesy of Jeffrey Weiss
Show: Cooking Live
Save Recipe Print
Total:
1 hr 55 min
Prep:
55 min
Cook:
1 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 350 degrees F.

Cut top off of pumpkins. Remove seeds, place pumpkins in large pan with 4 cups of water, cover and bake at 350 for 40 minutes.

Remove pumpkins from oven, scoop flesh out of pumpkins, reserving the shell. Puree flesh in food processor until smooth.

Place flesh in a heavy-bottomed pot with the butter, flour, cayenne pepper, salt, and black pepper. Cook with low heat until dry. Remove from heat, add egg yolks and transfer to a stainless steel bowl. Raise oven temperature to 375 degrees F. Fold in crab, sage, chevre, and egg whites.

Pipe mixture back into pumpkin and bake for approximately 13 minutes.

Garnish with pumpkin top.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Chocolate Souffle

Recipe courtesy of Geoffrey Zakarian

Chevre Souffle

Chicken Breast with Crab and Artichoke Souffle

Recipe courtesy of Robert Irvine

Grapes Stuffed with Chevre

Recipe courtesy of Laura Calder

Crostini with Spiced Chevre

Recipe courtesy of Bal Arneson

Chevre and Walnut Tartlets

Recipe courtesy of Laura Calder

Souffle of Dover Sole with Crab, Ginger and Lemon Grass

Recipe courtesy of Patrick Woodside

Vermont Apple Pie

Recipe courtesy of The Apple Barn and Country Bake Shop

Old Vermont Cocktail

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.