BAKED PUMPKIN
- 3 1/2 to 4 lb pumpkin
- Corn oil
- 2 cups light cream
- 1/2 tsp salt (optional)
- white pepper, to taste
- fresh ground nutmeg, to taste
- 1 cup shredded cheddar or swiss cheese
- 2 to 3 slices wheat toast (crusts removed and cubed)
Wash pumpkin well. Cut the top off as if for a Jack-o-Lantern. Scoop out seeds and strings. Rub outside of pumpkin with corn oil. Mix together light cream, salt, pepper, and nutmeg. Place pumpkin in baking pan and begin layering the cheese and toast cubes ending with the cheese. Pack the layers down and pour the cream on top. Put the top back on the pumpkin and bake at 300 degrees for 2 hours. Stir occasionally during the cooking time. Serve directly from the pumpkin, placed on large serving platter, decorate sides with leaves, and serve with ladle or large spoon.
