Wash pumpkin well. Cut a 'hat' or
Cut top off pumpkin; save top as lid. Clean inside of pumpkin removing seeds. Fill pumpkin with 1/3 seasoned bread crumbs, 1/3 shredded Swiss cheese and 1/3 cream.
Place it on a baking sheet. Bake for 45 minutes at 350\u00b0 (only 30 minutes for smaller pumpkin). Set on the table with a serving spoon (it is its own bowl). Spoon out pumpkin meat with stuffing.
ake the fish and vegetables for about 25 mins, or until
For the Pumpkin Cremeux.
In a medium saucepan, bring the pumpkin puree to
FOR THE CRUST ~ Whisk together the
For The Crust:
In a
rger than your pumpkin. If you bake the pumpkin in a
nough warm water to cover for 15 minutes, then drain.
our. Stir in nuts and pumpkin. Wash the 8 pint size
equal amount of commercial pumpkin spice, or your own
ee last step for stovetop instructions). Using
b>pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin
op of the pumpkin, leaving a 4
ut the top of the pumpkin off leaving a lid but
Slice the top off the pumpkin and set it aside.
op off the pumpkin, and place the pumpkin in a steamer or
br>Cut out top of pumpkin, and set aside. Scoop out
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.
he Bit-O-Honey Bars for 10 minutes.
In a
n the top of the pumpkin.
Scoop out the seeds