Baked Stuffed Pumpkin33 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“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.” - by debbi siegel
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven.
- Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.
- 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.
- 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.
Amount Per Serving (6 total)
- 617 cal
- 13.7 g
- 117.7 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"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...." See more"
"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..." See more additional spicing, I put in ground cloves. Yummy!"
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