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Apple and Walnut Stuffed Pumpkin

Not only does this make a very tasty side dish, it’s also a beautiful centerpiece for your holiday table.

  • 1 medium pumpkin (that will fit in your oven) (* – see note below)
  • Apples
  • Walnuts
  • Raisins
  • Brown sugar and Cinnamon or Pumpkin Spice to taste

Cut the top off the pumpkin like you would to make a Halloween pumpkin. Leave the stem on. If the stem is too long, cut it down to a manageable size– but so you could still pick it up with the lid.

Core the apples and cut them into chunks. Mix the apples, walnuts, raisins and spice mixture in a large bowl. Put a little of this mixture in the pumpkin.
Add some butter/margarine
More mix
More butter/margarine
Keep going until the pumpkin is full.

Cover the pumpkin WELL with foil. Leaving the top open to check for doneness. Cover the lid separately with different foil. Place lid on top of pumpkin (you want to be able to lift up the lid and check the insides.)

Place in a 9 x 13 pan

350 degrees for 1 hour – 1 hour 20 minutes or until done

Remove foil to serve

* Get your pumpkin free if you go to a pumpkin patch after Halloween and ask for one. Under $2 if you decide to purchase

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Comments

  1. Lynn says:
    November 13, 2009 at 2:27 pm

    This recipe doesn’t specify; are the pith and seeds removed before filling?

    Reply

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