2 (5 to 7 lb.) pumpkins
6 whole eggs
2 c. whipping cream
1/2 c. brown sugar
1 tbsp. molasses
1/2 tsp. fresh grated nutmeg
1 tsp. cinnamon
1/4 tsp. ginger
2 tbsp. butter

The better looking pumpkin, which will be used as the shell, should be larger than the other.

Cut top off of best looking pumpkin, as you would for a Jack-O-Lantern. Remove seeds. Remove peel and seeds from second pumpkin. Cut into 2-inch cubes. Place cut up pumpkin into first. Mix remaining ingredients except butter. Pour egg mixture into pumpkin. Top with buttered and lid. Place in baking pan (Serving pan also!). Bake at 350°F for 1 1/2 to 2 hours or until custard is set. Serve: scrape some of pumpkin meat from pumpkin with each serving. Add a dollop of whipped cream.