I found this recipe on Brenda's Blog.
Here is the recipe. AND.... it is gluten free! Yea!
1 5-8 lb. pumpkin (make sure it is a baking pumpkin which is a little darker shade)
2 1/2 C whipping cream
3/4 C brown sugar
2 tbsp. molasses
1/2 tsp. freshly grated nutmeg
1 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. vanilla extract
3 tbsp. unsalted butter
Cut the lid from pumpkin as you would for making a jack-o-lantern. Remove pulp and seeds from pumpkin, scraping quite clean. Save seeds for toasting later, if desired. In a large bowl, beat the eggs and add the cream, sugar, molasses, and spices. Beat smooth and pour into the pumpkin shell. Dot with butter and replace lid. Set pumpkin on a cookie sheet covered with aluminum foil and place in a 350 degree oven for 2 hours oruntil the mixture has set up like a custard pie. Time will vary with size of pumpkin.Serve directly from the pumpkin and instruct diners to be sure to take a bit of the shell with each scoop. Garnish with a dollop of whipped cream.Serves 6-12, depending on size of pumpkin.