A delightful twist on traditional pumpkin pie, baked directly in a pumpkin for a unique presentation and flavor.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before placing the pumpkin inside for even cooking.
Cut a lid off the top of the pumpkin and scoop out the seeds and stringy bits.
Save the seeds for roasting later as a tasty snack.
Place the cleaned pumpkin in a sturdy baking pan.
Use a baking pan with high sides to prevent any spillage.
In a mixing bowl, whisk together the eggs, brown sugar, molasses, nutmeg, cinnamon, and ginger until smooth.
Whisk thoroughly to ensure all the spices are evenly distributed.
Pour the filling mixture into the prepared pumpkin and dot the top with butter.
Leave a little space at the top to prevent overflow during baking.
Cover the pumpkin with its lid and bake in the preheated oven for 1 to 1.5 hours, or until the filling is set like custard.
Check the filling by inserting a knife; it should come out clean when done.
Allow the pumpkin to cool slightly before serving. Slice into wedges and enjoy!
Serve with whipped cream or a sprinkle of cinnamon for extra flavor.
