This is my Mom's recipe for stuffed pumpkin. It's been an annual tradition at our house since as long as I can remember. It's like a meat pie stuffing, inside of a pumpkin - and the walls of the pumpkin are a sweet squash. If you haven't tried it yet- try it! Thousands have people have tried this recipe and have loved it! Here you go -
CONNIES STUFFED PUMPKIN RECIPE]
12” to 15” pumpkin
2 to 3 lbs of ground pork (Note: you can make it ½ ground pork, and ½ ground beef if you like. The flavor will not be changed that much. Your preference)
1 medium onion, chopped
5-6 medium sized potatoes, peeled, and cut in small pieces
1 tsp. of cinnamon
1 tsp clove
1 tsp allspice
Cut out the top of the pumpkin as you would for a jack-o-lantern (make a square, with the stem in the center- it will serve as your handle). Clean out the center of the pumpkin, removing all the seeds and innards. Set aside.
Cook the ground pork with chopped onions.
Drain most of the liquid when done,. And set aside.
Cook (boil) potatoes, then mash with a fork and add to the meat. (don’t whip them, just chop them up pretty good)
Mix well and heat mixture for about ½ hr on low heat.
Add mixture to the inside of the pumpkin, and place pumpkin top on.
Place pumpkin in a pan with about 1 inch of water, covering the bottom of the pan.
Place in 375 degree oven for about 2 hours (until you can easily pierce the pumpkin side with a fork)
Be sure to add water when necessary – so that theres always moisture in the bottom of pan.
When done- take it out of the oven and serve. Scoop filling on to a plate- and remember- the inside of the pumpkin is like a squash- so scrape some of that into your plate as well.