Ingredients Jump to Instructions ↓

  1. 2 cups cornmeal

  2. 2 1/2 cups buttermilk

  3. 8 ounces reduced-fat cream cheese

  4. 4 tablespoons butter , melted (1/2 stick)

  5. 2 tablespoons brown sugar , more if desired

  6. 2 teaspoons pumpkin pie spice

  7. 2 large eggs , beaten

  8. 1/4 cup raisins (or any dried fruit bits)

  9. 1 medium whole pumpkin, approximately

  10. 8 inches in diameter

  11. 6 ounces cranberry chutney

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F In a bowl, mix all the filling ingredients well and set aside. Thoroughly clean the outside of the pumpkin.

  2. Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. (Keep pumpkin meat intact to the pumpkin).

  3. Fill the pumpkin with the stuffing, leaving a little space at top. Cover with pumpkin top, and bake in a lightly greased shallow pan for about 2-3 hours or until the stuffing sets.

  4. Cut the pumpkin into six sections and top with cranberry chutney.


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