First, let me apologize (once again) for being, like, the worst blogger in history. The past four weeks have been incredibly busy at work, which has inevitably invaded my weekends and wreaked havoc on my social and blogging life (if this hadn’t already been thoroughly accomplished by the fact that we are still living with my parents). Then, I was sick. Then, there were weddings. Lots and lots of October-November weddings, in fact. All of which have contributed to my silence and absence from this forum.
Luckily, I have a mom who loves to cook and eats that way I do. I certainly haven’t been lacking in the dinner department. And thanks to my mom’s creative juices, this delicious and simple stuffed pumpkin non-recipe recipe was born. I can promise you that this deliciously fall aroma will permeate your home and provide a fitting backdrop for holiday gatherings.
Here are some other pumpkin-themed recipes to get you in the spirit this season:
1 medium pie pumpkin
a few tablespoons liquid sweetener (i.e. agave, coconut nectar)
2 medium apples, cored and chopped
a few tablespoons of currants
a sprinkle of nutmeg
a sprinkle of cinnamon
a sprinkle of ground cloves
1-2 packets stevia, optional
1. Preheat oven to 350.
2. Core pumpkin and scoop out insides. Rub inside with liquid sweetener. Set aside. In a separate bowl, mix remaining ingredients, adjusting spices and sweetness to taste. Stuff pumpkin high with apple mixture. Place in a deep baking dish and cover.
3. Bake in preheated oven for approximately 2-2 1/2 hours, or until pumpkin is very soft (use a fork to test for doneness). Serve slices of pumpkin topped with apples and juice. Serve as a dessert or a holiday side.