Baked Stuffed Pumpkin
Submitted by juliea
A whole pumpkin filled with spiced apples, pineapple, and walnuts, then baked until the shell is tender and the filling bubbles with cinnamon and nutmeg. A show-stopping fall centerpiece.
YIELD
8 servingsPREP
20 minCOOK
90 minREADY
90 minImagine bringing a whole pumpkin to the table, lifting the lid, and revealing a warm, fragrant filling of chunky apples, pineapple, and toasted walnuts spiced with cinnamon, nutmeg, and cloves.
This is fall entertaining at its most dramatic and its most effortless.
The pumpkin itself becomes both the serving vessel and part of the dish. Scoop out the soft, spiced flesh along with the fruity filling for a side dish or light dessert that tastes like autumn in every bite.
Best of all, it’s naturally low in calories and completely dairy-free.
Pro Tips
- Choose a sugar pumpkin or pie pumpkin, not a large carving pumpkin. The flesh is sweeter and more flavorful.
- Leave a sturdy shell (about ¼ inch) when scooping so the pumpkin holds its shape through the second bake.
- Pulse the apples in the food processor just until chunky. Over-processing turns them into applesauce, and you want texture here.
- This works beautifully as a Thanksgiving side or a healthy dessert. Serve it with a drizzle of maple syrup or a scoop of vanilla ice cream for an indulgent twist.
Ingredients
Directions
Cut the top off the pumpkin and remove the seeds. Place cut side down in a baking pan and bake at 350℉ (180℃) for about 40 minutes or until soft.
With a metal spoon, scrape out the cooked pumpkin, leaving a ⅛ to ¼ inch thick shell. Process the apples in a food processor until chunky. Add the remaining ingredients and process until just mixed. Spoon into the pumpkin shell.
Cover with the top. Bake in 400℉ (200℃) oven for 45 minutes or until the filling is hot.
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