1 pumpkin (5-7 lbs.)
6 whole eggs
2 c. whipping cream
1/2 c. brown sugar
1 tbsp. molasses
1/2 tsp. grated nutmeg
1 tsp. cinnamon
1/4 tsp. ginger
2 tbsp. butter

Cut the lid off the pumpkin as you would for a Jack-o'-lantern. Remove the seeds and save for toasting. Mix the remaining ingredients together with the exception of the butter.

Fill the pumpkin with the mixture and top with butter. Cover with the pumpkin lid and place in a baking pan. Bake at 350 for 1 - 1 1/2 hours or until the mixture has set like a custard.

Serve the pumpkin at your table, scraping some of the meat from the pumpkin with each serving. Serves 8.