Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Serve this easy, beautiful, and delicious side dish with some cranberry chutney, a roast (or stew), and a nice warm cup of apple cider for a wonderful seasonal menu. Add 1/4 cup of raisins, or chopped dried fruit bits (such as apples, cranberries or apricots) to the stuffing if you like. A special thanks to Chef #599450 for helping us revise this recipe. The amounts, etc have been edited since her review. :)

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F In a bowl, mix all the filling ingredients well and set aside. Thoroughly clean the outside of the pumpkin.
  2. Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. (Keep pumpkin meat intact to the pumpkin).
  3. Fill the pumpkin with the stuffing, leaving a little space at top. Cover with pumpkin top, and bake in a lightly greased shallow pan for about 2-3 hours or until the stuffing sets.
  4. Cut the pumpkin into six sections and top with cranberry chutney.
Most Helpful

3 5

This has A LOT of potential! I think that the buttermilk is a start; without it there is absolutely no flavor here! It's not enough, however. I added a little pumpkin pie spice, which I would do in the future. I think that what this really needs is a healthy dose of butter and brown sugar to the buttermilk mixture! Or at least sprinkled generously on top! BTW, the instructions didn't say what to do with the vegetable oil; I added it to the buttermilk mixture. My pumpkin blistered because it took a third 45 minutes to cook properly. Also, when cleaning out the inside, I found a grapefruit spoon with its jagged edge made short work of it. Thanks, 2Bleu! Made for Photo Tag.

5 5

This recipe is purely awesome! It is a show stopper and very easy to make, too. The oven does all the work, which makes it perfect for entertaining. I included the optional dried fruit (raisins in my case) and found they really added a lovely touch. The filling set perfectly in the time stated and tasted great, too!
Ill surely make this recipe again, its a keeper! THANK YOU SO MUCH for sharing this here with us, 2Bleu!
Made and reviewed for PRMR October 2011.

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