Stuffed Pumpkin recipe

This stuffed pumpkin recipe just pops with citrus and spice. Tart cranberries and apples and mixed with a touch of super-sweet dates, and fresh zest from lemon and orange bring tang to the whole dish. Serve this warm, at room temperature, or even cold for a satisfying treat.

Ingredients:

One 9-inch round pumpkin
1 cup chopped tart apples
1 cup cranberries
½ cup chopped pitted dates
1/3 cup chopped walnuts
¼ cup brown sugar
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon nutmeg

Directions:

1. Preheat oven to 350°F.

2. Cut the top off the pumpkin and reserve. Scoop out the inside seeds and pumpkin flesh, leaving a ¼-inch thick shell.

3. Combine remaining ingredients in a large bowl and mix well. Fill the pumpkin and place on baking sheet. Bake uncovered 45 minutes. Place top back on pumpkin and cook another 30 minutes, until bubbling. Allow to cool 15 minutes and serve.

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