Tuesday, November 2, 2010

Fruit & Nut Stuffed Pumpkin

This is a delicious way to use any whole pumpkins you may have from Halloween or Thanksgiving.

You need:
Small/medium pumpkin
Chopped apples
Sweetener (Sugar, Agave Nectar, Sucanat, etc.)
Baking dish (something with sides because juices will spill out)

1)  Preheat the oven to 350 degrees.  Remove the top and scoop out the pumpkin.  Reserve seeds if you want to toast them in the oven!

2)  Combine raisins, nuts, cranberries, diced apples, and sweetener in a bowl (Quantities of each ingredient are up to you!  Use more or less depending on your family's tastes and the size of the pumpkin).  Mix.

3)  Place the pumpkin in a baking pan and stuff with the mixture.  Sprinkle with cinnamon.  Place the top back on the pumpkin (wet the stem to keep it from drying out in the oven).  Cook for 1.5 hours (or until pumpkin is soft).

Include small chunks of pumpkin to enhance the flavor when serving!  Yummy!!

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Blogger Shore Girl said...

You're making me so hungry and I don't have a pumpkin to try this on! This may call for a special run to the store --- looks delicious -- thanks for sharing --- (and for your sweet comments on my blog!)!!

November 3, 2010 at 5:54 AM  
Anonymous Kerri said...

This looks delicious and really fun to make too! Thanks for the sharing this recipe never heard of it but will be trying it out! Very festive : )


November 3, 2010 at 6:32 AM  
Anonymous Christine Smith said...

I'm getting ready to try it with a Smith spin. Fun! I can't wait to see how it turns out!

November 8, 2010 at 2:27 PM  
Anonymous Christine Smith said...

Okay, I have to share how awesome this was! I had my kids (and the kids who I take care of) help me do this today so we could have it for my church life group we host. It was totally awesome looking and superdeduper yummy! I just used what I had on hand, so it was a bit different, but we used apples, blueberries, strawberries and raspberries. We have someone allergic to nuts in our group, so I skipped that. We used truvia for the sweetener and I added a half stick of butter to the mixture. We did two small pumpkins, so we cooked it at 375 degrees instead for the same amount of time. Thanks soooooooooo much for the awesome idea. I'm totally bringing this to Thanksgiving dinner too! :)

November 8, 2010 at 9:29 PM  
Blogger phasejumper said...

I pinned this a while ago but made it tonight! I, too, skipped the nuts but added some pineapple and used brown sugar. It was great! I'm going to stir the leftover filling into my oatmeal for breakfast!

October 11, 2011 at 4:37 PM  
Anonymous Stacie said...

Phasejumper - Wow! I never thought about using pineapple! That would definitely add some flavor!

I had forgotten about this recipe, so I need to share it again! Thanks for the reminder. :)

October 11, 2011 at 9:27 PM  

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