Suffolk Pumpkin
A warm, flavorful baked pumpkin filled with sweet apples, raisins, pecans, and cinnamon, perfect as a cozy dessert or festive side dish for autumn gatherings.
Ingredients
Instructions
- Open the pumpkin top as in carving a jack-o-lantern and scrape out the insides, removing all seeds and strings.
- Mix all ingredients including diced apples, melted butter, sugar, roasted pecans, raisins, and cinnamon.
- Spoon the mixture into the cleaned pumpkin.
- Replace the pumpkin top and spray the outside thoroughly with Pam or cooking spray.
- Bake in a shallow dish at 350°F for 1.5 to 2 hours until the pumpkin is tender.
- Spoon warm fruit into bowls and serve with whipped cream or as a side dish with turkey or chicken.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or ginger to the filling. If you don't have pecans, walnuts or almonds can be used instead. If fresh apples are unavailable, canned apple pie filling could work in a pinch. Ensure to check the pumpkin for any soft spots before baking, and feel free to customize the sweetness level by adjusting the sugar to your taste.
Serving Suggestions
This dish is delightful served warm, perhaps with a dollop of whipped cream on top. It pairs beautifully with turkey or chicken, making it an excellent side for holiday meals. Consider serving it alongside American recipes like Judy Turner'S Brownies for dessert or a refreshing Fresh Strawberry Ice Milk to cleanse the palate.
Storage & Reheating
Leftover Suffolk Pumpkin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pumpkin in a preheated oven at 350°F for about 20 minutes, or until warmed through. Alternatively, you can microwave individual servings for 1-2 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Suffolk Pumpkin contains roughly 664 calories, with 7g protein, 87g carbohydrates, and 34g fat. It is an excellent source of vitamin A (26% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash instead of pumpkin?
Yes, other winter squashes like butternut or acorn squash can be used as substitutes for pumpkin. Just ensure they are similar in size and shape to maintain the presentation and cooking time. The filling will complement these squashes well, providing a delicious alternative.
How do I know when the pumpkin is done baking?
The pumpkin is done when it is tender and easily pierced with a fork. Check it around the 1.5-hour mark, but be prepared to bake for up to 2 hours, depending on your oven and the size of the pumpkin. The filling should also be bubbly and aromatic.
Can I prepare this dish in advance?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. However, it's best to stuff the pumpkin and bake it just before serving to retain its texture. If you're short on time, you can also bake the pumpkin and filling separately and combine them when ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).