Stuffed Pumpkin
http://rebeccmeister.livejournal.com/151614.html

Here's a stuffed pumpkin recipe that I received from my mother. It takes a while to bake, but it's totally worth it.

1 1/2 C fresh bread crumbs, pressed down: spread on pan and dry out 15 min @ 300 degrees 

4# pumpkin, with stem: clean it out 
1 Tbsp soft butter: rub inside pumpkin with butter, including top 
salt: sprinkle inside 

2/3 C finely minced onion 
6 Tbsp butter: cook onions in it 8-10 minutes on low (translucent and tender) Add breadcrumbs and cook some more to absorb butter. Stir in seasonings below and then remove from heat. 

1/2 tsp salt 
pinch basil 
pinch nutmeg 
1/2 tsp sage 

1/2 C coursely grated Swiss Cheese: Stir into onion/bread mix. Then put the mix into the pumpkin. 

2-2 1/4 C light cream: pour into pumpkin to 1/2" from top 

1 bay leaf: lay on top of filling mixture, then put lid on. 

Bake in shallow, lightly buttered dish. 

Bake at 400 degrees for 1 1/2 hours, til pumpkin is beginning to soften on outside and bubble inside. Reduce to 350 and bake another 1/2 hour. 

If it browns too much, cover loosely with foil.