Here's a recipe for pumpkin pudding served in a whole pumpkin, perfect for Halloween. First, heat the pumpkin in the microwave until soft, cut off the stem, draw a face with an oil-based marker, and then hollow it out with a knife. Remove the seeds and pulp from the hollowed-out pumpkin, and scrape out some of the inside to make a container. Next, boil 250g of the heated pumpkin, 150g of milk, and 20g of brown sugar in a pot, then mash and strain it. In another pot, heat 100g of milk, 100g of heavy cream, 25g of brown sugar, vanilla, and rum to 60°C. Mix the strained pumpkin with 2 eggs and 1 egg yolk, add the warmed milk mixture, mix well, and strain. Pour the pudding mixture into the hollowed-out pumpkin container, bake in a water bath at 150°C for 60-70 minutes, and then chill in the refrigerator overnight. Finally, decorate with whipped cream, brown sugar, and vanilla extract, and garnish with pumpkin seeds to complete a visually appealing pumpkin pudding.