"This is an impressive entrée to bring to the table," says Gilmore. "Crack open the crust at the table so your guests get the scent of pumpkin, then take it to the kitchen to finish the presentation." Gilmore bakes the pumpkin in a fire pit of hot coals, but has given an oven method, too. If you're cooking it in a fire pit, prepare it a few hours ahead so you have a deep layer of hot coals.
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