Baked Stuffed Pumpkin Recipe - Allrecipes.com
Baked Stuffed Pumpkin Recipe
  • READY IN hrs

Baked Stuffed Pumpkin

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven.
  2. Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Oct 05, 2003

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

 
Oct 09, 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!

 
Oct 19, 2002

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.

 
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.

 
Nov 11, 2003

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.

 
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.

 
Nov 23, 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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Nutrition

  • Calories
  • 617 kcal
  • 31%
  • Carbohydrates
  • 117.7 g
  • 38%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 31 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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