1 small 7" to 9 " pumpkin
2 cups peeled, chopped apple
1/3 cup sugar (dash more if brown sugar is used)
1 tsp lemon juice
1 cup raisins
1 cup chopped pecans
1/4 tsp cinnamon
1/4 tsp nutmeg
Wash and dry pumpkin. Slice off top for lid. Scrape out fibers and seeds. Mix together remaining ingredients and fill pumpkin with mixture. Top with pumpkin lid. Place on large pie dish. Bake in 350 F oven until apples are tender. Begin checking after 40 minutes -- it may take as long as 1 hour and 45 minutes (good probability of that). Serve from shell, spooning some pumpkin with each portion. Top with sour cream, ice cream, cream or whipped cream, if desired. Serves 6
This is a yummy, wonderful autumn dessert. I always look forward to making this when the aspen leaves turn golden, although I occasionally have a problem finding just the right size pumpkin. But not this year! We had such fun at the pumpkin barn and they had hundreds of pumpkins to choose from. This one was perfect and oh so, delicious. (Click here to go to Foodie Friday and check out all the wonderful recipes! You won't be disappointed!)
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