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1
Preheat the oven to 350 degrees.
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2
If you have a convection oven, set it on convect.
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3
Cut open the pumpkin from top to bottom.
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4
Scrape out all the seeds and fibers.
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5
Cut the pumpkin into eighths.
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6
Carve the meat out in pieces as large as you can, leaving 1/2-inch-thick shells.
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7
Cut the meat into 1/8-inch-thick slices.
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8
Crush the 3 whole garlic cloves and use them to wipe the inside of a 12 x 8-inch glass baking dish.
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9
Discard whats left of the crushed cloves.
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10
Shingle half of the pumpkin and half of the carrots along the bottom of the dish.
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11
Sprinkle on half of the chopped garlic, one-third of each of the cheeses, and white pepper to taste.
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12
Repeat the process with the remaining ingredients, finishing with a generous layer of the cheeses.
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13
Beat the half-and-half, egg yolks, and nutmeg together, then pour over the casserole.
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14
Wrap a relatively tight seal of aluminum foil over the top of the dish.
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15
Bake for 1 hour and 10 minutes.
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16
Raise the oven temperature to 400 degrees.
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17
Remove the foil, sprinkle bread crumbs in a thin layer over the top, and return to the oven.
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18
Continue baking, uncovered, until the crust browns.
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19
Remove from the oven and allow to rest and cool for at least 15 minutes before serving.
