Recipe by debbi siegel
"This recipe is wonderful as a side dish, and it is very impressive when you bring the whole pumpkin to the table! May be served spooned over pound cake or pumpkin bread, and garnished with whipped cream."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Granny Smith apples - peeled, cored and chopped
1 (16 ounce) can
whole berry cranberry sauce
1 (20 ounce) can
pineapple chunks, drained
packed brown sugar
minced fresh ginger root
freshly grated nutmeg
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 made this two times - thought I must have made a mistake the first time. Ingredients were not cheap. Never again!
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!
I served this with crackers and whipped cream cheese as an appetizer. Everyone loved it! The kids wouldn't eat it because it looked like too many things mixed together for them to trust it.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Stuffed Pumpkin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 123
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See a simple recipe for delicious roasted acorn squash.
Discover the simple secret to surprisingly easy pumpkin bread pudding.
This creamy vanilla-flavored pumpkin dip is super-easy to make.