Reviewed: Nov. 21, 2009

This recipe was amazing! I did try a few substitutions in the recipe for my personal tastes..and they worked out amazingly! Here are the substitutions I made so others may try: - Fuji Apples instead of Granny Smiths. (Fuji's are less acidic and sweeter) - Quartered Almonds instead of Walnuts. - Fresh Cherries (pitted myself!) instead of Raisins. (I just never have liked raisins) - No Ginger Root at all. I also used a "pie pumpkin" as that was all my grocery store had. It was approximately the size of a Pumello fruit and there was enough to serve 8 people using the contents as a topping on Pound cake. Absolutely fabulous!

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Diarrah

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Reviewed: Dec. 4, 2008

I would not make this again as is. My pumpkins never cooked even though I left them in for 2 hours. (I used two medium pie pumpkins and there was fruit left over.) The fruit "stuffing" was WONDERFUL though. I will definitely make that again and use it somehow. We did scoop it out and put it warm on vanilla ice cream. Yum. Some other alternatives are a pie, crisp or cobbler. Maybe a topping over spice cake or carrot cake. It would make a beautiful trifle dish recipe warm over ladyfingers, sponge cake or angel cake cubes. The pumpkin certainly makes serving cute.

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Corrine

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Reviewed: Nov. 24, 2008

I tried out this recipe a couple of years ago for the first time. It's been a request from the family every year since! It goes great when warm with a side of vanilla ice cream.

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Erica D

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Oct. 27, 2008

I made 2 of these this weekend to take to 2 parties. The amounts that this recipe calls for filled 2 medium sugar pumpkins, with about 1.5 cups left over. I forgot to add the raisins, and purposely omitted the rum. I also used crushed pineapple instead of chunks, and added about 1-2 Tbsp of tapioca to thicken it. I had to bake mine for about 3 hours at 350 to thoroughly cook the pumpkin. I served them as-is (not as a topping for anything). Also, I used only about 1/4 c brown sugar. I coated the inside of both pumpkins, then mixed the rest into the filling mixture. I decreased the spices as well. Everyone liked it.

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gina51283

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Reviewed: Sep. 25, 2008

Looks great but hard to serve, wastes a lot of pumpkin, ginger is too strong, pineapple chunks are too large to blend well, and makes too much to fit in the pumpkin. Won't make again.

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BRR

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2007

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

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Abby R.

Cooking Level: Intermediate

Living In: Richmond, Michigan, USA

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Reviewed: Nov. 24, 2007

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.

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whatsanoven

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Reviewed: Nov. 1, 2007

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.

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Jennifer

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Reviewed: Oct. 29, 2007

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

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Elizabeth Saben

Cooking Level: Expert

Living In: Danville, Iowa, USA

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Reviewed: Oct. 24, 2007

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.

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Roxanne

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Reviewed: Feb. 1, 2007

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

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Eshkolit

Cooking Level: Intermediate

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

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Reviewed: Dec. 3, 2006

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

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3daisys

Cooking Level: Intermediate

Living In: Livermore, California, USA

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Reviewed: Oct. 21, 2006

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. :)

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rua

Cooking Level: Expert

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Oct. 28, 2004

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.

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CYNKUEN

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Reviewed: Oct. 9, 2004

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!

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JDBENNETT

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Reviewed: Sep. 18, 2004

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.

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LIEUVENA

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Reviewed: Jan. 19, 2004

Wonderful! A hit with the family!

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skw9q7

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 14, 2004

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.

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