Baked Stuffed Pumpkin

A beautiful whole baked pumpkin provides an impressive presentation in this versatile dish. Use as an accompaniment to a turkey dinner, or spoon over home baked pumpkin bread with a dollop of whipped cream to end a meal.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 617 Calories

Ingredients

• 1 cup chopped walnuts
• ¾ cup packed brown sugar
• 1 tablespoon ground cinnamon
• ½ cup golden raisins
• 1 medium sugar pumpkin
• 1 (20 ounce) can pineapple chunks, drained
• 2 teaspoons minced fresh ginger root
• 6 Granny Smith apples - peeled, cored and chopped
• 1 (16 ounce) can whole berry cranberry sauce
• ½ cup dark rum (Optional)
• 1 tablespoon freshly grated nutmeg

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven.

Step 2

Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.

Step 3

In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top.

Step 4

Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture.