[Sca-cooks] Pumpkins

[Ted Eisenstein]

>Cut the lid open, remove the seeds.  Salt and pepper inside.  Fill with
>heavy whipping cream.  Put on a baking sheet in over at 350-375 F.  When
>it's cooked, take out of the oven (time depends on temp of oven and size of
>the beasties).  Pour in a shot of port or sherry in the middle of the
>cream, serve as is.

Would it work as well with regular heavy cream, the kind used for coffee and
tea, rather than whipping cream?

Alban