Pumpkin pie in the pumpkin

We all have family traditions. Some we don't do conscsiously but do repeat them every year. Some are intentional.

When children come into the family through adoption as older kids this can be tough for them. It is like when you go out to eat with a group of friends who know each other better than you do. They all do the "remember when" thing, make inside jokes and you sit there feeling a little awkward.

I think it is important to begin new traditions when we adopt and I still add others when I find them. Here is a good one. A friend gave me this on Facebook. Thanks Juanita!! Cut the recipe in half if the pumpkin is 5-8 lb. Make sure you put it on a cookie sheet. We ate the first half as a desert and I've been adding some of it in pancakes and such too.YUM

1 5-8 lb. pumpkin (make sure it is a baking pumpkin which is a little darker shade)

6 eggs

2 1/2 C whipping cream (I used sweetened condensed milk)

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.