Hang Onto Your Pumpkins!

If you decorated for Halloween by buying a pumpkin, but not cutting a face into it, this one is for you. It's a want not, waste not idea and my mother's voice is still ringing in my ears with that line!

Reading the ingredients, it struck me that this is a variation, kind of, of a quiche lorraine which is an excellent winter dish.

STUFFED PUMPKIN
1 3 lb. pumpkin - cut the top off, scrape out the seeds and strings and set both aside on a silpat or parchment-covered cookie sheet. Turn the overn to 350.

1/4 lb. stale bread cut into half-inch chunks.
1/4 lb. Swiss or cheddar cheese - your choice
2 to 4 garlic cloves, coarsely chopped
4 strips of crisp bacon, chopped
About 1/4 cup snipped fresh chives
1 T minced fresh thyme
1/2 to 2/3 cup of heavy cream (I'd try milk for fewer calories)
A pinch of nutmeg

Mix all of the above in a big bowl, put it in the pumpkin and top it with the pumpkin lid.
Put the whole thing carefully into the oven and bake for 2 hours, checking on it at about the 90 minute mark. For a crustier finish, take the lid off for the last 20 minutes of baking.

Serve it whole, letting guests cut the size portion they'd like.