October 24, 2011
"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. "
- Serving Size: 1 (116.3 g)
- Calories 276.6
- Total Fat - 11.5 g
- Saturated Fat - 2.1 g
- Cholesterol - 3.5 mg
- Sodium - 102.8 mg
- Total Carbohydrate - 42 g
- Dietary Fiber - 3.1 g
- Sugars - 22.4 g
- Protein - 4.9 g
- Calcium - 83.4 mg
- Iron - 1.3 mg
- Vitamin C - 5 mg
- Thiamin - 0.1 mg
Preheat the oven to 350F (180C or gas mark 4).
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.
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.
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.
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.
Remove the lid and set aside; bake the pumpkin for 30 additional minutes. (Add more water to the roasting pan if necessary.)
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.)
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 & Variations
No special items needed.