Party Pumpkin Recipe

"Fall fruits, nuts and seasonings are baked into a pumpkin shell where their flavors mingle with the pumpkin flesh. Diners scoop out some pumpkin along with the fruity filling and top it with a dollop of creamy yogurt. It makes a lovely addition to a holiday buffet or dinner. I serve it as a side dish. This is my version; the original recipe is from Julee Rosso's Great Good Food. "

Step by Step Method

Step 1

Preheat the oven to 350F (180C or gas mark 4).

Step 2

Wash the outside of your pumpkin. Cut a circular hole around the stem of your pumpkin about 4 inches in diameter (large enough to scoop out the filling when preparing and serving.) Remove and reserve the pumpkin top.

Step 3

Scrape the seeds out of the top, sides and bottom of the pumpkin and discard or use them in another recipe. Sprinkle the bottom and sides of the pumpkin with 1/4 cup of the sugar.

Step 4

In a large bowl combine the fruits, walnuts, 1/2 cup of sugar, spices and lemon juice. Fill the pumpkin with the fruit mixture. (Update - My Grandma used to put a few pats of butter on top of her fruit pies before closing - Engrossed gave feedback in her review that confirmed that butter might be a nice addition - although it is optional). Replace the pumpkin top.

Step 5

Place the pumpkin in a roasting pan and add 1-2 inches of hot water to the pan. Bake the pumpkin for 50-60 minutes.

Step 6

Remove the lid and set aside; bake the pumpkin for 30 additional minutes. (Add more water to the roasting pan if necessary.)

Step 7

Replace the lid and bake for 20-30 minutes. (Add more water to the roasting pan if necessary.) (I lift the lid and pierce the pumpkin flesh and filling to test to see if it is cooked enough.)

Step 8

To serve, place on a serving plate; scoop out some filling and some cooked pumpkin flesh with each serving; add a dollop of yogurt (or whipped cream if using as a dessert).

Tips

No special items needed.

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Engrossed

I love this idea! It appealed to me as a healthy nonfat dessert but I think it would be even better with some butter. I used a 2 pound sugar pumpkin so used 1/4-1/2 of the ingredients . For the sugar I used 2tbsp Splenda sugar blend and 2tbsp brown sugar. I think all brown sugar or maple syrup would improve the recipe too. I didn't care for it with yogurt.