Stuffed Pumpkin

A 5 lb pumpkin
6 eggs
2 cups heavy whipping cream
1/2 cup packed brown sugar
1 Tbs honey
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 Tbs butter

Preheat oven to 350 F.
Cut the lid off the pumpkin and remove the seeds.
Combine the eggs, whipping cream, brown sugar, honey, nutmeg, cinnamon, and ginger. Pour mixture into pumpkin shell and top with butter.
Replace lid on pumpkin and place on baking pan. Bake for 1-1.5 hours or until mixture has set like a custard.
Allow to cool and serve directly from pumpkin.

Serves 8

Recipe courtesy of the Delaware Department of Agriculture's 2018 calendar