Colonial Baked Whole Pumpkin "Pie"
Region/Country: U.S.
A 4 to 6 lb (2 to 3 kg) pumpkin
6 eggs
2 cups (500 ml) whipping cream
1/2 cup (125 ml) brown sugar
2 tsp (10 ml) molasses
1/2 tsp (2 ml) freshly grated nutmeg
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) allspice
1/4 tsp (1 ml) powdered ginger
2 Tbs (30 ml) butter
Remove the top of the pumpkin and scrape out the seeds and membranes as
though you were making a jack-o'lantern. Mix the remaining ingredients
together except the butter and pour into the pumpkin. Top with the butter,
put the lid of the pumpkin in place, and place in a large baking dish. Bake
at 350F (180C) for 1 to 1 1/2 hours, until the mixture has set. Serve from
the pumpkin at the table, scraping a little of the pumpkin flesh to
accompany each serving. Serves 6 to 8.
