Fruit Stuffed Pumpkin

This recipe has a story behind it. When I was a child, my Grandmother often made stuffed pumpkin in the fall for dinner. It was a dish I absolutely loved and still make to this day.

A few years ago I had taken my youngest son to a colonial re-enactment festival a few days before Thanksgiving and while walking around the various booths and tent encampments I noticed someone cooking a pumpkin by an open fire. I stopped and asked if it was stuffed and the lady kindly said yes and lifted the top to show me what was inside. I was expecting the traditional meat stuffing I grew up with, but this was stuffed with an assortment of fruit and nuts! I can’t tell you how good it looked and smelled. I stopped on the way home, bought what I needed and made one that night (in the oven though!) Now it’s something we make every Thanksgiving.

Fruit Stuffed Harvest Pumpkin

Ingredients:

• 1 whole pumpkin, about basket ball size
• 2 cups chopped apples
• 1 cup chopped pears
• 1 cup chopped walnuts
• 1 cup mixed raisins
• 1/2 cup dried cherries
• 1/2 cup dried cranberries
• 1/2 cup brown sugar
• 1/4 cup flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 tablespoons melted butter
• 1/4 teaspoon salt.

Cut top off pumpkin and scrape out seeds. Reserve the top. Wash and pat dry pumpkin. Place on cookie sheet with raised edges.

In a large bowl combine remaining ingredients. Pack firmly into pumpkin and replace top. Bake at 350 for 1 to 1 1/2 hours, or until fork can be easily inserted into pumpkin. Serve warm with whipped topping if desired.

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