Corn And Pumpkin Stew

Grrrrrgh!
Course : Stews
From: HungryMonster.com
Serves: 6
 

Ingredients:

3 ears corn or -- or
10 ounces frozen corn or -- or
1 can corn -- (use liquid for part of water)
3 pounds pumpkin
1 large yellow onion -- peeled and sliced
1 cup water
1 teaspoon salt and pepper -- to taste
1 teaspoon cinnamon
1/4 teaspoon ginger
2 tablespoons butter
 

Preparation:

Shell corn if using fresh. If using canned corn, drain, reserving liquid Cut the lid off the pumpkin . Remove the seeds and save for toasting later. Mix the remaining ingredients together except for the butter. Fill the pumpkin with this mixture and top with the butter. cover with the pumpkin lid and place in a baking pan. Bake at 350 degrees F. for 1 to 1 1/2 hours, or until the mixture has set lide a custard. Serve from the pumpkin at your table, scraping some of the meat from the pumpkin with each serving.