Baked Pineapple Stuffed Pumpkin
- 2 lb Pumpkin, washed
- 2 Apples, cored, quartered
- 1/2 cup Native Forest® Organic Pineapple Chunks
- 1/2 cup Broken walnuts
- 1 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1/4 tsp Ground cloves
- Cut the top off the pumpkin and remove the seeds.
- Place cut side down in a baking pan and bake at 350 F for about 40 minutes or until soft.
- With a metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to 1/4 inch thick shell.
- Process the apples in a food processor until chunky.
- Add the remaining ingredients and process until just mixed. Spoon into the pumpkin shell. Cover with the top. Bake in 400 F oven for 45 minutes or until the filling is hot.
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Republished by EdwardandSons.com
