- 1 loaf Rhodes Wheat or White Bread dough, thawed but still cold
- 1 egg beaten
- Cut off a small piece of dough to use for a stem and set aside. Shape remaining dough into a round ball. With a knife, cut the ball from top to bottom (1/2 inch deep) 6 times to imitate pumpkin sections. Using the handle of a wooden spoon, poke a deep hole into the top of the bowl down to the base. Shape the cut off piece into a cone and insert the small end into the hole. Place on a sprayed baking sheet and brush with egg. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350F 20-30 minutes. Let cool, then cut off the top. Hollow out the pumpkin and fill with your favorite dip, chili or soup. For 2 smaller pumpkin bowls, cut loaf in half widthwise and follow instructions above.