• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 pumpkin* -- (2 1/2- to 3-pound)
  • 2 tablespoons unsalted butter -- melted and divided
  • 2 tablespoons sugar -- divided
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup unsalted butter -- melted
  • 3/4 cup half-and-half
  • 3/4 cup chopped pecans -- toasted
  • 1 raisin bread loaf -- (16-ounce) cut into 1-inch cubes
  • 1/2 cup fresh cranberries
  • Lemon-Vanilla Sauce
  • 1 vanilla bean -- split
  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 tablespoon unsalted butter
  • 2 tablespoons grated lemon rind
  • 1/3 cup fresh lemon juice


  • Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
  • Bake at 350° for 35 minutes.
  • Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
  • Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
  • Bake pumpkin and bread pudding at 350° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
  • Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.
  • Lemon-Vanilla Sauce
  • Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.
  • Stir in butter and remaining ingredients, and cook until thoroughly heated. Remove vanilla bean


Here's one of my Halloween entries for the contest. It makes a gorgeous display for Thanksgiving too.

Stuffed Pumpkin with Cranberry-Raisin Bread Pudding and Lemon-Vanilla Sauce

Categories: Halloween 

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