Swiss Pumpkin Recipe

1 pumpkin - 4.5 pounds
14-in. baguette, cut into 1/4 inch thick slices, then toasted lightly
1/4 pound Gruyere cheese, grated
1 3/4 cups half-and-half
2 large eggs
1 1/2 t. kosher salt
1 t freshly ground black pepper
1/4 t nutmeg

Preheat oven to 350.
Carefully cut a 1-inch slice off the top of pumpkin. Reserving the top, scoop out and discard the seeds and strings. Make 3 layers of tast and cheese in the pumpkin cavity, alternating layers and ending with cheese.
Whisk together the half and half, eggs, salt, pepper and nutmeg and slowly pour the mixture into the pumpkin. Replace the top of the pumpkin and bake on a shallow baking pan in the middle of the oven until the pumpkin is tender, about 2 hours.
Serve by scooping out the pumpkin flesh with the bread and cheese.