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pie pumpkin stuffed with apples & cranberries

by Sally Bernstein

Serves 2 as an entree; 4 as a side dish

1 pie pumpkin
2 small apples, peeled and diced
1/4 cup dried cranberries
1/4 cup walnuts, chopped
1/2 cup brown sugar
1/2 tsp. cinnamon
1 Tb. butter, softened

Cut the top off of the pumpkin with either a large, sharp knife or an electric knife. Scrape out the seeds (which can be saved to toast) and the strings inside.

Stir the apples, cranberries, walnuts, brown sugar and cinnamon together. Fill the cavity of the pumpkin. Dot with butter.

Bake on a cookie sheet at 350 degrees for 1 1/2 hours, until the pumpkin meat is tender when jabbed with a knife.

Cut in half or quarters to serve.


©Sally Bernstein, 2011

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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