Baked Stuffed Pumpkin Recipe

From Dorothy McNett's Recipe Book.

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See Also: Vegetable Dishes

Baked Stuffed Pumpkin

From Dorothy McNett's Recipe Book at as submitted by Jodie Marshall. Sugar pumpkins are great as vegetables and desserts and can double as baking and serving dishes as well. Winter feast days and other special gatherings at Jemez, Pojoaque, and other pueblos feature this dish.

2 cups applesauce
1 cup dark raisins
1 cup currants
1/2 cup pine nuts
1/2 cup yellow corn meal
1/2 cup honey
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 cup apple cider
1 tablespoon butter
1 teaspoon orange zest
1 (5-pound) sugar pumpkin

In a batter bowl, combine the applesauce, raisins, currants, pine nuts, cornmeal, honey, apple cider, butter, orange zest and spices. Heat in microwave on high, stirring occasionally, for 5 minutes. Or, heat in a heavy bottomed saucepan until hot and just beginning to boil. Set aside.
Preheat oven to 350 degrees. Carefully cut the top from the pumpkin, and trim and save it. Scoop the seeds and pulp out of the pumpkin, pierce the inner cavity with the tines of a fork, then place the pumpkin in a deep baking dish. Add about an inch of water to the dish to surround the pumpkin. Pour the hot applesauce mixture into the pumpkin cavity. Place the top back on the pumpkin - lightly. Place this whole creation in the oven and bake for 40 to 50 minutes, until a toothpick stuck into the side of the pumpkin meets little resistance and the pumpkin seems done.

Recipe created 2000-10-17.

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