Stuffed Pumpkin Wedges - cooking recipe

Ingredients

Filling
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)
Other ingredients needed
1 medium whole pumpkin, approximately 8 inches in diameter
6 ounces cranberry chutney

Preparation

Preheat oven to 375\u00b0F 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.