Pumpkins Stuffed With Brandied Fruit And Nuts

Name: Pumpkins Stuffed With Brandied Fruit And Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small pumpkin or 1 medium pumpkin; 4 tablespoons butter; 2 tablespoons maple syrup; 1/2 cup brown sugar; 1/2 cup orange juice; 2 medium pears; 2 medium tart apples; 1/4 cup raisins; 1/4 cup roasted pecan; 1/4 cup roasted walnut; 1/4 cup dried cranberries; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon ground nutmeg; 1/4 teaspoon salt; 2 tablespoons brandy or 2 tablespoons calvados

Servings: persons

1 small pumpkin or 1 medium pumpkin
4 tablespoons butter
2 tablespoons maple syrup
1/2 cup brown sugar
1/2 cup orange juice
2 medium pears
2 medium tart apples
1/4 cup raisins
1/4 cup roasted pecan
1/4 cup roasted walnut
1/4 cup dried cranberries
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons brandy or 2 tablespoons calvados

1
["Preheat the oven for 375 degrees.", "Cut a wide circle around the stem at the top of the pumpkin. Make sure to cut diagonally so that when the ""lid"" is placed back on, that the top doesn't fall through. Scoop out the seeds and strings. Mix 2 tablespoons butter with 2 tablespoons maple syrup and rub the mixture on the inside surface of the pumpkin. Bake for 15-20 minutes covered with foil (time depends upon size and thickness of the pumpkin meat -- the flesh of the pumpkin should be starting to soften, but not mushy). Cook longer time for larger pumpkins.", "While it is baking, melt 2 tablespoons of butter in a skillet and saute the pear and apple until soft. Add the brown sugar and orange juice and cook until brown sugar is melted and resembles a thin syrup. Remove from heat and toss in the dried fruit and nuts, the spices, and the brandy. There will probably be extra, but stuff the inside of the pumpkin as much as possible, then stuff you mouth with the rest. Rewrap with foil and bake for another 30 minutes. For larger pumpkins, it may take slightly longer. Test doneness by piercing flesh of the pumpkin on the top with fork. Cooked pumpkin should look darker and moister than uncooked.", "When done, cool with the ""lid"" off for 20 minutes, set out for presentation, then serve by scooping out flesh of pumpkin along with stuffing and juices. I put it over vanilla ice cream or a sweet bread like pumpkin or gingerbread -- yum!"]

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 small pumpkin or 1 medium pumpkin, 4 tablespoons butter, 2 tablespoons maple syrup, 1/2 cup brown sugar, and more.

Yes, Pumpkins Stuffed With Brandied Fruit And Nuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!