Baked Stuffed Pumpkin

This is another fall recipe.

1 4-pound pumpkin, 6 inches in diameter (I use a small pie pumpkin)
1 T. butter, softened (I forgot it this time, and it was fine without it)
3 cups bread crumbs, fresh bread cubes, or croutons (if you use croutons, you'll skip the spices)
Spices: 1 1/2 t. salt, 1/4 t. pepper, 1/4 t. nutmeg, 1/2 t. ground sage
1 cup grated Swiss cheese (I used Gruyere this time)
2 T. flour
2/3 cup chopped onion
6 T. butter
2 cup heavy cream
1 bay leaf

If you are using fresh bread, spread crumbs or cubes in a roasting pan to dry out in a 300 degree oven for 15 minutes.

Cut off top of pumpkin at an angle so the lid won't slip back inside.

Remove guts of pumpkin and stringy insides.

Rub inside of pumpkin with soft butter and sprinkle with salt. (This is the the step I forgot this time.) Place in baking dish.

Cook onions in 6 T. butter until translucent.

Stir in bread/croutons. Cook two minutes.

Add other seasonings, except bay leaf.

Remove from heat. Coat the Swiss cheese with flour and stir into the bread mixture.

Spoon into the pumpkin to the top.

Pour cream on top of stuffing to 1/2 inch of rim.

Place bay leaf on top. Replace lid on pumpkin.

Cover lower rack of oven with foil to catch drips. (If you use a deep enough baking dish, this won't be an issue.)

Bake at 400 degrees for 1 and half hours until pumpkin begins to soften and middle is bubbling.

Reduce heat to 300 degrees and bake for 30 more minutes.

It is done when the outside is browning and pumpkin is soft to the touch.

Serve by scooping some of the pumpkin meat with the stuffing.