• Cooking Time: 60 minutes
  • Servings: 8 to 10
  • Preparation Time: 25 minutes


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.


  • 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.

Categories: Fruit  Misc. Dessert 

Author Credit: a friend

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