Apple Stuffed Pumpkin

The first recorded English pumpkin pie was a whole pumpkin, cored and filled with spiced apples, then baked.  The recipe is a delicious return to tradition with a fully modern twist of flavor.



  • 1 4-5 lb pumpkin
  • 1 tbsp butter or margarine, melted
  • 2 tablespoons plus 1/3 cup brown sugar
  • 4-5 cups sliced, peeled apples
  • 1 cup raisins
  • 4 teaspoons all-purpose flour
  • 2 teaspoons Pumpkin Pie Spice



  1. Cut the top off the pumpkin, saving the lid, and scrape out the seeds and strings.  Brush the inside with melted butter and sprinkle with 2 tablespoons brown sugar.  Replace the lid and place the pumpkin in a shallow roasting pan.  Bake at 375 degrees Fahrenheit for 20 minutes.
  2. In a medium bowl, mix the apples, raisins, remaining brown sugar, flour, and Pumpkin Pie Spice.
  3. Remove pumpkin from oven.  Spoon the mixture into the pumpkin and replace the lid, returning pumpkin to the oven to bake for 90 minutes.
  4. Remove the lid and bake for 15 minutes, or until the pumpkin and apples are tender.  Serve hot, scooping out pumpkin flesh with apple filling.

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