Reviewed: Nov. 14, 2012

I made this last year for a Thanksgiving potluck, and as soon as this year's holiday season rolled around people started asking when I'd make it again! Huge success. I omitted the pineapple chunks and used dry ginger because I thought fresh was too strong.

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Reviewer:

HealthyCooking

Reviewed: Dec. 19, 2011

There was tons of filling - I baked an additional dish after what fit in the pumpkin. I'm not sure that any of the pumpkin could actually be scraped off into the mix after baking. Family loved this the most on ice cream as a desert. I substituted regular raisins for the golden, and left out the walnuts.

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Reviewer:

michelle

Reviewed: Nov. 20, 2011

Amazing! I use canned pumpkin instead of the sugar pumpkin and it turned out great. I have made it for 3 years and it is always a big hit.

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Reviewer:

purelily

Reviewed: Oct. 29, 2011

so, even scaling back a bit on the ingredients (5 apples, 14 oz. cranberry sauce, 16 oz pineapple--1/2 crushed, 1/2 chunks) it was still way way way too much to stuff in even a large pie pumpkin. So I cheated...I microwaved my pumpin (a few knife slashes on top, 5 mins. per pound), scooped out the seeds and stringy stuff, then took out the soft cooked pumpkin and added it to a casserole with all the other ingredients. Instead of adding raisins I sprinkled "craisins" on top. I baked it at 350 for about 45 mins. YUMMMMMMMM! Ok, it would have looked cooler in a pumpkin, but this was a practical soloution and it was a great sweet sice that went perfectly with a rich pumpkin, brie and bacon casserole. This is a keeper!

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Reviewer:

bellabusta

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Nov. 30, 2010

I thought this was good but everyone else liked it more than I did. It was a little tangier than I like but then I'm not a fan of cranberries. Maybe some of the tanginess came from my using the granny smith apples. I might try it with a sweeter apple and see if that makes a difference. I would imagine you could make this without the pumpkin because I didn't get a whole lot of scrapings from mine. Maybe you could add some pumpkin pie spice?

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Reviewer:

GSWOODY

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Pittsboro, Indiana, USA

Reviewed: Feb. 14, 2010

FANTASTIC! I have made this several times and it always gets rave reviews. The pumpkin presentation is always a big hit. I enjoy making my own breads, so I use homemade raisin bread. I have also used homemade cranberry bread with equally tasty results. 5 stars!

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Reviewer:

Whispering Raven

Reviewed: Dec. 26, 2009

awesome when they are in season. used a few sugar pumpkins

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Reviewer:

Nick

Cooking Level: Expert

Living In: Lowell, Massachusetts, USA

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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Reviewer:

Diarrah

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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Reviewer:

Corrine

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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