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

Cut the lid off the pumpkin just as you would for a Jack-O-Lantern. Remove the seeds. Mix the remaining ingredients together except butter. Fill pumpkin with this mixture and top with the butter. Cover with the pumpkin lid and place in baking pan. Bake at 350 degrees for 2 to 2 1/2 hours, or until the mixture has set like a custard. Serve from pumpkin, scraping some of the meat from the pumpkin with each serving. I've baked this recipe on Halloween night while the kids were out trick or treating.