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| Halloween 2012 - Visiting Great Grandma Roma |
STUFFED PUMPKIN
Serves 4-6
Prep Time 20 Minutes
Cook Time 1 Hour
Ingredients:
1 whole sugar pie pumpkin, small-medium
1 whole apple, gingergold or granny smith 1 whole pear, D'anjou (or a peach) ½ cups brown sugar | 2 teaspoons cinnamon 1 teaspoon nutmeg ¼ teaspoons allspice 1 tablespoon lemon juice ¼ cups raisins, optional |
Directions:
| 1. | Take a small to medium-sized sugar pie pumpkin, wash well and cut out the top. |
| 2. | Scoop out the seeds (save for roasting). |
| 3. | Stuff the pumpkin with a mixture of sliced apples/pears/peaches (any fruit available). Leave enough room to place the top back on. |
| 4. | Add brown sugar, cinnamon, nutmeg, allspice, lemon juice, and if you want, raisins. |
| 5. | Replace the top and bake on a cookie sheet at 350 degrees for at least one hour. The dessert is done when the pumpkin is fork tender and the fruit inside is soft. |
| 6. | To serve, scoop out the fruit mixture and sauce, making sure to get some of the pumpkin. Serve on its own or with vanilla ice cream. Top with roasted pumpkin seeds (optional). |
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