Best Stuffed Pumpkin Wedges Recipes

STUFFED PUMPKIN WEDGES

Stuffed Pumpkin Wedges image

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. :)

Provided by 2Bleu

Categories Lunch/Snacks

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 375.2, Fat 17.5, SaturatedFat 9.6, Cholesterol 106.8, Sodium 391.9, Carbohydrate 44.3, Fiber 3, Sugar 11.9, Protein 11.9

STUFFED PUMPKIN WEDGES

Stuffed Pumpkin Wedges image

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. :)

Provided by @MakeItYours

Number Of Ingredients 10

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

Steps:

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.

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