Recipe by Amis
A friend of mine is Pagan and came across this trying to decide what she would like to serve for Halloween (or Samhain as they call it). My mouth just watered when I looked at this. What a great combination and so many possibilities. Imagine a bit of spiced rum or brandy? It's a good thing there are such a profusion of pumpkins right now. This would make a great side dish as well as a yummy desert. And what's so cool is that it's in it's own serving dish! I can't wait to try it. :D
Top Review by VegSocialWorker
This turned out fantastic and everyone loved it this Thanksgiving. I did find that the recipe needed a little bit of adjustment, however. The oven was just not hot enough and after baking it twice as long as the recipe stated, it was still not done so I turned it up quite a bit (the pumpkin was the correct size). In addition, I did not see the benefit of having the eggs, milk and butter on top of the potato mixture as it did not do anything and just sat there uncooked. I eventually mixed it all in and that did the trick. Everyone was impressed with the presentation and the taste as well. Loved how some pumpkin was scooped out with the sweet potatoes every time- the colors were just so pretty (not to mention the yummy taste). This recipe is a keeper! Thanks for sharing.
- 4 lbs pumpkin
- 1⁄3 cup flour
- 1 cup chopped pecans
- 1 cup flaked coconut
- 1 cup brown sugar
- 3 cups cooked mashed sweet potatoes (or canned yams)
- 1⁄2 cup brown sugar
- 1⁄4 cup milk
- 2 teaspoons pumpkin pie spice
- 1⁄3 cup melted butter
- 2 beaten eggs
- 1 teaspoon vanilla
- 2 cups mini marshmallows (optional)
Directions See How It's Made
- Combine potatoes, sugar, vanilla, coconut, spices, flour and pecans. Mix well and set aside.
- Cut the top of the pumpkin open and scoop out the seeds and fibre.
- Fill the hollowed pumpkin with the potato mixture.
- Mix the butter, milk, and eggs together.
- Sprinkle over the top of the potato mixture. Place the filled pumpkin in a large baking dish.
- Replace the pumpkin top and Bake at 375 F (190 C) for a minimum of forty-five minutes or until the pumpkin is cooked through.
- Note: Cooked squash usually becomes soft versus the dense and hard that it is raw. Poke the inside with a fork or knife. When it's easily inserted, if it isn't done already it's very close.
- Remove the lid and place the mini marshmallows on top (if used). Sprinkle with a bit of spices if desired.
- Bake until the marshmallows are melted and turning golden.
- Keep a close eye on it and DON'T overbake or you'll wind up with a very small little ball of marsmallow.
- Allow pumpkin to cool for 10 minutes before serving directly from the shell.