About this recipe:This recipe is very impressive when you bring the whole pumpkin to the table! May be served spooned over sponge cake or pumpkin cake, or simply with whipped cream.
1 medium pumpkin
6 Granny Smith apples - peeled, cored and chopped
120g chopped walnuts
1 (310g) jar cranberry sauce
1 (432g) tin pineapple, drained and chopped
150g brown soft sugar
125ml dark rum (optional)
2 teaspoons minced fresh root ginger
1 tablespoon freshly grated nutmeg
1 tablespoon ground cinnamon
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat the oven to 180 C / Gas 4. Position a rack in the centre of the oven.
Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.
In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, sultanas and rum. Season with ginger, nutmeg and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top.
Set pumpkin directly on a baking stone or a thick baking tray. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture.