Recipe courtesy of Curtis Akins
Stuffed Pumpkins
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 291
- Total Fat
- 12
- Saturated Fat
- 1
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 6
- Cholesterol
- 24
- Sodium
- 72
Ingredients
1 medium sized pumpkin, about 6 inches in diameter
3 cups cornmeal
1 1/2 cups buttermilk
1 1/2 cup water
1 1/2 large eggs
9 tablespoons vegetable oil
Directions
- Thoroughly clean the outside of the pumpkin. Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. Combine stuffing ingredients and mix well in a bowl. Fill the pumpkin with the stuffing. (Be sure to leave some space at top.) Cover with lid, and bake on an oiled cookie sheet for 50 minutes at 400 degrees. Lower the temperature to 375 degrees for 40 minutes or until the stuffing sets. (The stuffing is set when a fork is inserted in the center and comes out clean.)
- Cut the pumpkin into eight sections and serve the wedges topped with either cranberry sauce or gravy