Stuffed Pumpkin Wedges
photo by Lalaloula
- Ready In:
- 2hrs 20mins
- 2 cups cornmeal
- 2 1⁄2 cups buttermilk
- 8 ounces reduced-fat cream cheese
- 4 tablespoons butter, melted (1/2 stick)
- 2 tablespoons brown sugar, more if desired
- 2 teaspoons pumpkin pie spice
- 2 large eggs, beaten
- 1⁄4 cup raisins (or any dried fruit bits) (optional)
Other ingredients needed
- 1 medium whole pumpkin, approximately 8 inches in diameter
- 6 ounces cranberry chutney
- Preheat oven to 375°F In a bowl, mix all the filling ingredients well and set aside. Thoroughly clean the outside of the pumpkin.
- 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).
- 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.
- Cut the pumpkin into six sections and top with cranberry chutney.
Questions & Replies
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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 <b>Photo Tag</b>.
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! <br/>Ill surely make this recipe again, its a keeper! THANK YOU SO MUCH for sharing this here with us, 2Bleu!<br/>Made and reviewed for PRMR October 2011.
RECIPE SUBMITTED BY
Original Zaaarite. Food lovers. Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?