Ingredients for Baked Stuffed Pumpkin
- 1 sugar pumpkin (5-7 lbs)
- 2 Granny Smith apples, peeled, cored, and chopped
- 1 cup walnuts, chopped
- 1 (14 ounce) can whole berry cranberry sauce
- 1 (20 ounce) can crushed pineapple, undrained
- 3/4 cup packed brown sugar
- 1/2 cup golden raisins
- 1/4 cup dark rum (optional)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Stuffed Pumpkin? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Stuffed Pumpkin
- Preheat oven to 350°F (175°C).
- Cut the top off the pumpkin and set aside. Carefully scoop out the seeds and stringy pulp with a metal spoon, making sure to clean the inside well.
- In a large bowl, combine the chopped apples, walnuts, cranberry sauce, crushed pineapple, brown sugar, raisins, and rum (if using).
- Stir in the ground ginger, nutmeg, and cinnamon. Mix thoroughly until well combined.
- Spoon the filling evenly into the prepared pumpkin cavity.
- Carefully replace the pumpkin top.
- Place the stuffed pumpkin on a baking sheet or a baking stone.
- Bake for 1 hour in the preheated oven, or until the pumpkin is tender and the filling is bubbly. Check for doneness by inserting a fork into the thickest part of the pumpkin; it should easily pierce the flesh.
- Remove from the oven and let cool slightly before serving. Stir the filling gently to redistribute the ingredients.
- Serve warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
365g
Fat
7g
Carbs
34g
