This is a wonderful recipe, not only does it taste fantastic but makes a beutiful center piece for your Thanksgiving or Fall table

This was my first baked pumpkin and it turned out really well. I made a few changes: I: 1) skipped the brown sugar because I (correctly) thought the dried fruit would add enough sweetness, 2) used homemade cranberry sauce, which, again, is less sweet, 3) added some dried cranberries, 4) forgot to buy fresh ginger, so I added a few finely chopped pieces of crystallized ginger, instead. I had some extra mixture, so I added it to the "Awesome Sausage, Apple and Cranberry Stuffing" recipe.

This was the coolest thing. It was a little sweet for me so I think next time I will cut out the sugar and add real cranberries to have their tang offset it. I'm also an impatient baker and don't measure spices, but next time will make sure to! I over seasoned it a little and it was definitely over powering. All in all, this dish was awesome and I'm looking forward to Thanksgiving.

It has way too much nutmeg and all around just didnt work for us.

This was delicious! I loved it. The spices were great, and it was so fun and festive to serve it in a pumpkin. People are impressed by the presentation, but the flavor was great also. I left mine in the oven quite a bit longer than suggested, but I am sure it just depends on the pumpkin so you have to check it. Seems like it would be hard to overdo it though. The only problem I had was that when I was trying to scrape some of the pumkin into the mixture when it was finished I ended up with big pieces of pumpkin in there and it was hard to cut it up while mixing it. Delicious and fun recipe though.

Very tasty, i suggest to add some sugar in the final stage.

This was awesome! It was a tasty addition to our ham - the perfect spices. The presentation was beautiful.

I don't know how big your pumpkins are, but the amount of filling I made (exactly as the recipe says) made twice as much as would fit in the pumpkin. :) I also found that 1 hour wasn't long enough for the pumpkin to be soft enough to mix through. Saying that, I'll definitely be making this again (using the other unused half of the filling that I stuck in the freezer), but will try baking for 1.5 hours or longer. Flavours are delicious! It's definitely a keeper. I served this with Turkey Loaf and some rice, and it was thoroughly enjoyed. :)

Beautiful presentation and delicious! I mixed the leftovers in oatmeal for breakfast the next day. It did take me longer than the recipe stated to get the pumpkin soft enough to mix in.

In order to use this as a side dish, I omitted the canned cranberry sauce, pineapple chunks and brown sugar, and instead used only 2 apples, added a chopped onion, craisins and 1/3 c. maple syrup. For additional spicing, I put in ground cloves. Yummy!

Wonderful! I've made it for the last 3 years and everyone loves it. We eat it plain as a side dish or with bites of ham.

Wonderful! A hit with the family!

Delicious! I made this for thanksgiving but instead of a medium pumpkin I used cute lil mini pumpkins for individual servings. They were adorable and gobbled up as soon as they came out of the oven.

I experimented with this at our Halloween party, I served it with sliced pumpkin pound cake. It was devoured. I did have a little left that would not fit in the pumpkin, I warmed it up and served it over vanilla ice cream, yum-yum. I can't wait to serve this for Thanksgiving.

I made this two times - thought I must have made a mistake the first time. Ingredients were not cheap. Never again!

This was so fun to make and presents realy well. I took the leftovers and added to cookies and muffins. Yum, Yum.

Thanks for sharing this recipe! I made it for a Halloween Theme Luncheon at work and it was complete success! Everyone loved and and I passed out 7 recipes! Kandi, Tanpa, FL

GREAT! SERVED IT TO MY BOOKCLUB AND GOT RAVE REVIEWS. SERVED MORE THAN 6. ENJOY!!!!!