1 pumpkin (5 to 7 pounds)
6 whole eggs
2 c. whipping cream
1/2 c. brown sugar
1 tbsp. molasses
1/2 tsp. freshly grated 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 and save for toasting later.

Mix the remaining ingredients together with the exception of the butter. Fill the pumpkin with the mixture and top with the butter. Cover with lid and place in a baking pan. Bake at 350 degrees for 1 to 1 1/2 hours or until the mixture has set like a custard.

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

(This is an interesting substitution for the usual pumpkin pie.)