Arthur's Pumpkin Eater
1 whole pumpkin 5-6 pounds
2 1/2 to 3 cups of sliced apples, skin on
1 cup brown sugar
1/2 tsp. salt
1/2 stick butter
2 tsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup raisins
1/2 cup pecans or walnuts, chopped course
1/2 cup candy corn
Cut the top off the pumpkin, save top.
Scoop out seeds.
Mix all remaining ingredients in a bowl. Transfer to pumpkin
Put lid back on and place pumpkin on a sturdy cookie sheet.
You will probably have to remove one of the racks in your oven and lower to the lowest level.
Bake at 350 degrees for 1 hour.
Serve apple filling over French vanilla, maple walnut, or butter pecan ice cream.
Note: Buy a pumpkin that is wider rather than tall. Do not over bake or the sides will collapse.
Pairs Well With
I don't know who Arthur is, but we had this years and years ago when we played in a Pinochle group. I have been making it ever since and am always asked for the recipe. If you can keep a pumpkin till Thanksgiving, it makes a great dessert for that feast.