Baked Whole Pumpkin

A creamy good spiced up custard
is baked right inside a fresh pumpkin.
I filled it right to the top and let
the custard over flow onto the outside
of the pumpkin for an eerie effect.
This is like eating a pumpkin pie
from the inside out, very cool!

Ingredients:
4 eggs
milk
1 teaspoon vanilla extract
2 tablespoons maple syrup
dash each of: cinnamon, allspice,
nutmeg, salt and ground cloves.
1 tablespoon butter
whipped cream topping

Directions:
Wash pumpkin and line a baking
dish with aluminum foil.
Preheat oven to 350 degrees F.
Remove the top from the pumpkin as
you would for making a jack-o-lantern.
Scoop out seeds and clean out inside.
Place pumpkin on foil in baking dish.
In a mixing bowl combine eggs, and spices.
Add some milk to get enough liquid to
fill the pumpkin, adding more milk if needed.
Stir in the maple syrup and vanilla.
Fill to the top of pumpkin.
Place butter on top of liquid and replace
cap of pumpkin. Bake for 1 hour until set.
Serve by scooping out the custard making
sure to get some of the baked pumpkin too.
Serve with whipped cream topping along side.