Stuffed Pumpkin

Here is a great recipe from our Nutritionist Priscilla:

I tried this past week… Served with some ice cream, of course! YUM YUM!

This Harvest Season, I would like to share a recipe for pumpkins. They are not just for pies!

One 9-inch round pumpkin
2 cup chopped Granny Smith apples
1 cup cranberries
1/2 cup chopped pitted dates
1/4 cup brown sugar
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1. Preheat oven to 350°F.

2. Cut the top off the pumpkin and save. Scoop out the seeds and pumpkin flesh, leaving a ¼-inch thick shell.

3. Combine remaining ingredients in a large bowl and mix well. Fill the pumpkin and place on baking sheet. Bake uncovered 45 minutes. Place top back on pumpkin and cook another 30 minutes, until bubbling. Allow to cool 15 minutes and serve.

This can be served warm (I prefer to add a small scoop vanilla ice cream) or cold.

I have also tried this with smaller pumpkins to make individual desserts.