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Stuffed Pumpkin

Sweet! Pumpkin for dessert!

In the farmstand: pumpkin, butter, apples, organic ice cream

Ingredients

  • 1 pumpkin about 3 lbs
  • 1 c raisins
  • 2 T brown sugar
  • 2 T butter melted
  • 2 apples cored and wedged
  • 1 c walnuts chopped
  • organic ice cream or choose a vegan alternative

Instructions

Preheat oven to 350℉. Wash exterior of pumpkin. Cut off top of pumpkin (jack-o-lantern style) and remove seeds and pulp. Seeds can be saved for roasting. In a large bowl, combine the rest of the ingredients and mix until well coated. Fill pumpkin with stuffing, reserving some stuffing as a topping, and replace top. Place on a greased cookie sheet and bake for an hour, or until pumpkin skin is darkened and the flesh is soft to the touch. Remove from the oven and let cool slightly. Cut pumpkin in to wedges and serve each wedge topped with stuffing and your favorite ice cream. Isn’t fall great?

photos: CCF staff

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