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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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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:
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) |
1 medium whole pumpkin, approximately 8 inches in diameter |
6 ounces cranberry chutney |
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.
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