AUTUMNAL STUFFED PUMPKIN DESSERT
I came up with my own variation of a stuffed pumpkin using all the warm rich flavors of fall and seasonally available produce. I serve this warm alongside a slice of pound cake with vanilla ice cream on top. It's also great for breakfast the next day!
Provided by Kbakerbio
Categories Breakfast
Time 1h30m
Yield 1 baked pumpkin, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F.
- Mix spice mix together by combining the first five ingredients.
- Cut the top of the pumpkin off leaving a lid but enough room to stick your hand in and clean out the seeds and stringy pulp.
- Mix 2 tablespoons butter and ½ of the spice mix into a paste and rub it all over the inside of the pumpkin and pumpkin lid.
- Bake the pumpkin with the lid on for 15 minutes on a cookie sheet.
- In the meantime, coarsely chop the apples and pears, then mix with the last of the spice mix, butter (cut into chunks), and remaining ingredients.
- Stuff the pumpkin tightly with the mix and place the lid back on. The inside stuffing will bake down a bit as the apples and pears soften.
- Bake for 45 minutes and check for doneness based upon how soft the flesh is when pierced with a fork. Continue baking until pumpkin is cooked, covering the top loosely with foil if it starts to blacken.
- Cool with the lid off for 20 minutes and serve scoops of the pumpkin flesh and stuffing next to vanilla ice cream and a slice of pound cake.
Nutrition Facts : Calories 452.4, Fat 21.3, SaturatedFat 6.1, Cholesterol 20.4, Sodium 465.9, Carbohydrate 67.7, Fiber 9.3, Sugar 51.4, Protein 3
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