Baked Stuffed Pumpkin Sweet


1 medium sugar pumpkin
6 granny smith apples, peeled,cored and chopped
1 cup walnuts, chopped
1 (16 ounce) can whole berry cranberry sauce
1 (20 ounce) can pineapple chunks, drained
3/4 cup brown sugar, packed
1/2 cup golden raisin
1/2 cup dark rum (optional)
2 teaspoons fresh gingerroot, minced
1 tablespoon freshly grated nutmeg
1 tablespoon ground cinnamon


  1. Preheat oven to 350 degrees F.
  2. Cut off the top of the pumpkin and set it aside.
  3. Scoop out seeds with a metal spoon.
  4. In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins and rum.
  5. Add the ginger, nutmeg and cinnamon; mix well.
  6. Spoon the mixture into the cleaned pumpkin and replace the top.
  7. Set pumpkin on a baking stone or a baking sheet.
  8. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften.
  9. Remove from oven, stir (scraping the sides gently so that some pumpkin falls into the apple mixture).
  10. Serve warm.