Pumpkin Tureen

I'm posting this recipe, from the Enchanted Broccoli Forest (although I have cleansed Mollie Katzen's original recipe of dippiness wherever possible), at the request of my little friend Kevin. And after all, tis the season. Below you see the finished product as modeled by handsome pumpkin model John O:

1 3-4 pound pumpkin
1 T butter
.25 c finely minced onion
1 t prepared horseradish (increase to taste)
1 t prepared mustard (increase to taste)
1 13 ounce can lowfat evaporated milk
2 slices rye bread (with caraway seeds) cut into cubes
a few dashes of each: salt, pepper, cayenne, nutmeg
.5 c (packed) grated Swiss cheese

1. Preheat the oven to 350 degrees.

2. Prepare the pumpkin as you would a Jack-o-Lantern, stopping at the part where you carve holes in it.

3. Rub the interior of the pumpkin with the butter.

4. Add all remaining ingredients, replace the top (you may want to put foil under it in case it shrinks), put it on a tray, and put it in the oven.

5. Bake until the pumpkin becomes tender (about 2 hours). You can tell it's done when you can easily pierce the outside with a fork.

6. Make sure you scoop out the cooked pumpkin from the sides and bottom when serving.

Enjoy.