eanwhile, cut top off of pumpkin. Scoop out seeds and stringy
00b0.
Wash and dry pumpkin (approximately 7-inches in diameter
Preheat oven to 350\u00b0.
Wash pumpkin and cut a lid in the top.
Scrape out seeds and clean.
Combine remaining ingredients in a mixing bowl and toss gently.
Spoon mixture into pumpkin shell.
Replace lid and place pumpkin on lightly greased cookie sheet.
Bake for 1 hour and 15 minutes.
Remove from oven.
Top with sour cream if desired.
May be served hot or cold.
Slice the top off the pumpkin and set it aside.
ff the top of the pumpkin and thoroughly clean out pulp
he top off of the pumpkin and hollow it, reserving 2
d with stem. Scoop out pumpkin seeds and pulp, and reserve
Wash and dry pumpkin; slice off top and reserve for top. Scrape out seeds.
Mix remainder of ingredients and fill pumpkin. Place lid on pumpkin; place on a cookie sheet.
Bake at 350\u00b0 until apples are tender, checking for doneness at 40 minutes, although it may take up to 1 hour and 45 minutes, depending on size of the pumpkin.
Casserole may be served hot or cold with roast pork, ham or poultry.
Serve from the shell, spooning some pumpkin with each portion.
Top with sour cream if desired.
he top off of the pumpkin and remove the seeds and
Combine confectioners sugar and cream cheese in mixer bowl; beat until well blended.
Add cinnamon, ginger and pumpkin pie filling; mix well.
Chill until serving time.
Slice off top of pumpkin.
Cut out center, leaving shell.
Place cold dip in pumpkin shell.
Serve with gingersnaps.
Clean out pumpkin as if making a jack-o-lantern (do not cut face).
Rub interior of pumpkin with butter.
Cut bread into small cubes.
Place all ingredients into pumpkin shell and mix together. Replace top with tinfoil between lid and shell to prevent lid from falling into center of pumpkin.
Place pumpkin in a pie tin or cookie sheet and bake at 350\u00b0 for 2 hours or until tender (when pierced with a fork).
To serve, scoop deeply from the bottom and sides.
Slice the top off the pumpkin.Set aside.
Remove the
>Rinse the outside of pumpkin to remove any residual
Cut off the top of pumpkin and thoroughly clean out seeds
Preheat the oven to 350 degrees F (175 degrees C).
Cut the lid off the pumpkin and remove the seeds.
Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top the butter. Replace lid on pumpkin and place in a baking pan.
Bake at 350 degrees F (175 degrees C) for 1 to 1-1/2 hours or until mixture has set like a custard. Serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.
Cut top from pumpkin in a zig zag design.<
ff the top of the pumpkin and thoroughly clean out seeds
Melt butter and saute onion until soft.
Add spices and broth; bring to a boil.
Add pumpkin and return to boil.
Lower heat and slowly add cream.
Do not boil.
When thoroughly heated, add brandy.
Adjust seasoning.
Pour into pumpkin to serve.
Yields 6 to 8 servings.
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
Clean out pumpkin.
In large skillet saute onion in oil until tender.
Crumble meat and brown.
Drain drippings.
Stir in soy sauce, brown sugar, mushrooms, broth and soup, bring to boil. Lower heat and simmer for 10 minutes.
Add cooked rice and water chestnuts.
Spoon into pumpkin shell.
Bake 1 hour at 350\u00b0 until pumpkin is soft.