Mmmmm, squash

I'm turning one of our precious butternut squash into soup and pudding right now!  The soup is basically the same recipe that I use for zucchini soup: squash, a pear, vegetable broth, curry, salt and pepper, garlic and cream.  Here's the pudding recipe I'm trying:

Pumpkin pudding

Ingredients:

• 1 can (15 ounces) pumpkin puree
• 3/4 cup light brown sugar, packed
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 3 large eggs, slightly beaten
• 1 3/4 cups half-and-half or light cream

Preparation:

Butter a 1 1/2-quart casserole. Heat oven to 350°.

In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.
In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.

This recipe is from here:  http://southernfood.about.com/od/pumpkins/r/pumpkin-pudding.htm