I am so excited to tell you that my Pear Pie with Crumb Topping and GF Hazelnut Crust won a one year subscription to Bon Appétit magazine over at Faith and Brandy’s All Through the Year Cheer Thanksgiving Event. I had great fun coming up with the recipe and the family really enjoyed the pie. I’ll be making the pie again today for our feast tomorrow as my boys requested for it. This is such a great start to the holidays. Please visit All Through the Year Cheer Thanksgiving Round-Up for the fantastic roundup of holiday dishes. A big THANK YOU to Faith and Brandy for hosting this fabulous event.
Much as I love pumpkin and squashes, I promise this will be the last post on it for the season. This dessert is perfect for the holidays and makes a lovely finale to a cozy dinner with framily and friends. It is light, yet warm and satisfying. The stewed fruits are sweet and fragrant, almost wine-like. Served with a scoop of that soft, juicy, golden flesh, it feels like a warm hug on a cold night…..a perfect end to a sumptuous meal.
This dish is simple to prepare and can be done ahead of time. The fruits can be left soaking in the apple juice and spices in the hollowed-out pumpkin the night before. The next day, add the butter and pop it into the oven when the roast turkey is taken out. Leave it to bake while you enjoy dinner. It will be done when you are ready for dessert.
Cut off top of pumpkin around stem to make a “lid”. Remove seeds and scrape out stringy pulp. Fill with stuffing and pour in apple juice.
Place pumpkin in an oven proof dish. Replace “lid” onto pumpkin and baked for 1½ to 2 hours or until it is fork tender.
Note: You may need more mixed dried fruits and nuts and apple juice depending on the size of the pumpkin. Cooking time may also vary. Please adjust accordingly.
Sweet Stuffed Pumpkin
(Servings: 4 Prep Time: 10 mins Cook Time: 1½ hours)
1 medium sized pumpkin
¾ cup apple juice
2 cups of mixed dried fruits and nuts ( I used cranberries, raisins, apricots, and pecans)
¼ cup brown sugar
2 cinnamon sticks
¼ tsp ground nutmeg
A dash of ground cloves
2 tbsp butter
Preheat oven to 350°F. Combine all stuffing ingredients in a medium-sized bowl.
Cut off top of pumpkin around stem to make a “lid”. Remove seeds and scrape out stringy pulp. Fill with stuffing and pour in apple juice. Place pumpkin in an oven proof dish. Replace “lid” onto pumpkin and baked for 1½ to 2 hours or until it is fork tender.
I am linking this to Friday Shout-Out.
Let us be thankful for our many blessings. A safe, healthy and happy Thanksgiving to you and yours!