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    Easy Fall Entertaining >

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    You are in: Home / Recipes / Stuffed Pumpkin Wedges Recipe
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    Stuffed Pumpkin Wedges

    Stuffed Pumpkin Wedges. Photo by Lalaloula

    1/4 Photos of Stuffed Pumpkin Wedges

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    2Bleu's Note:

    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. :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    Other ingredients needed

    • 1 medium whole pumpkin, approximately 8 inches in diameter
    • 6 ounces cranberry chutney

    Directions:

    1. 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. 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. 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. 4
      Cut the pumpkin into six sections and top with cranberry chutney.

    Ratings & Reviews:

    • on November 09, 2008

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2011

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Stuffed Pumpkin Wedges

    Serving Size: 1 (217 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 375.1
     
    Calories from Fat 157
    41%
    Total Fat 17.4 g
    26%
    Saturated Fat 9.6 g
    48%
    Cholesterol 106.8 mg
    35%
    Sodium 391.9 mg
    16%
    Total Carbohydrate 44.2 g
    14%
    Dietary Fiber 3.0 g
    12%
    Sugars 11.9 g
    47%
    Protein 11.8 g
    23%

    The following items or measurements are not included:

    whole pumpkin

    cranberry chutney

    Ideas from Food.com

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