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Stuffed pumpkin

Recipe from: 5/25/1995 12:00:00 AM
Ingredients 9
Servings 6


  • 1
    small pumpkin
  • salt
  • 80
    brown sugar
  • 2
    ground cinnamon
  • 100
    chopped pecan nuts
  • 250
    chopped dried fruit such as apricots, pears, peaches and prunes
  • 5
    lemon juice
  • 3
    apples, cored, skinned and diced
  • 250


Preheat the oven to 180 ºC (350 ºF). Remove the stem end of the pumpkin and reserve it for a lid. Remove the pips and season the pumpkin with salt to taste. Mix the brown sugar and cinnamon and sprinkle the pumpkin with a little of the mixture. Combine the remaining ingredients, also add leftover cinnamon sugar and spoon into the pumpkin. Cover with the pumpkin lid and place on a baking sheet. Cover with a sheet of aluminium foil and bake until the pumpkin is soft and done, about one and a half hours. Serve with sour cream, if desired. Serves 6.

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