Instructions: Preheat oven to 350 degrees.

Using a sharp knife remove the top of the pumpkin as you would a jack-o-lantern lid. Scoop out the seeds and any fiber and set the pumpkin into a large roasting pan and parcook for 40 minutes. Remove and cool.

Heat the butter in a large casserole and saute the onions, carrots, rutabega for 15 minutes over medium heat until wilted. Add the cinnamon, curry, salt and pepper and cook for an additional 2 minutes, remove from heat and cool.

In a bowl combine the milk, eggs, and yolks with a whisk. Strain and add the sugar and scrape in the vanilla bean seeds with the back of a knife.

Season the inside of the pumpkin with salt and pepper and fill with the vegetables. Pour the custard into the pumpkin and stir to combine.

Place the roasting pan with the pumpkin into the oven and set in the middle of the oven to bake. Bake until the custard sets, about 1 1/2 hours. Remove and serve.

This recipe yields 8 to 10 appetizer or side dish servings.

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