Created by acerast on October 24, 2011
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).