Colonial Baked Whole Pumpkin "Pie" 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. If you decide to serve yesterday's roast beef during the holidays, you simply must serve this as the dessert for that meal.
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