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Baked Pumpkin

1 pumpkin, 5-7 lbs
6 whole eggs
2 cups whipping cream
1/2 cup brown sugar
1 Tbsp molasses

1/2 tsp freshly ground 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 this mixture and top with the butter.
Cover with the pumpkin lid and place in a baking pan. Bake at 350
deg for 1-1.5 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.


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Taste: Ease of Prep: Appearance:
pumpkin please!, October 15, 2004 - 05:30 PM
Reviewer: j2729 from usa
I have made this recipe several times for company. It is an excellent dessert for pumpkin season, and always delights the crowd. It couldn't be any easier!

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