Stuffed Pumpkin Desert

This is one of my favourite Halloween recipes. It looks very impressive when you bring it out to the dining table at the dinner party! It is sweet, wintery, spicy, and full of flavour. Serve with thick, thick cream and a nice bit of cream liquor on the side for a warming wintery Halloween dish. Make a simple sponge cake and serve this spooned over the top, or you could eat it with flapjacks, flan – any number of things would be really delicious. Just have an experiment and see what tastes best with the pumpkin. Personally, this mixture is really delicious baked into a pie and sprinkled with icing sugar, an autumnal take on minced pies!

Preparation time: 10 minutes
Cooking time: 1 hour


  • 1 medium pumpkin
  • 6 apples
  • 150g chopped nuts
  • 1 jar of cranberry sauce
  • 1 tin of drained pineapple
  • 70g sultanas
  • 150 brown sugar
  • 125ml rum
  • 2 tsp. finely chopped ginger
  • 1 tbsp. nutmeg
  • 1 tbsp. cinnamon

Method of Preparation

Cut off the top of the pumpkin carefully so as not to damage the outer part of it. Scoop out the seeds with a metal spoon.

Peel the apples. Core them, then finely chop up into small chunks.

Add in the walnuts, cranberry sauce, pineapple, rum, and sultanas. Allow this to all sit together for a little while for the flavours to infuse.

Add the ginger, cinnamon, and nutmeg into the mixture and stir thoroughly.

Spoon this mixture into the opening you made earlier and pop the lid back on (the top of the pumpkin).

Put the pumpkin on a baking tray and cook for one hour at 180C.

Once cooked or you see the mixture beginning to soften, take it out.

Give the top of the pumpkin a big stir when you take it out of the oven and gently push the spoon against the sides so that some of the pumpkin falls off and goes into the apple mixture.

You can then bring this to the table and let everyone take a spoon for themselves.

An easy tweak to this dish is to use pears in place of apples or a mixture of both. You could also add in a toffee sauce made from brown sugar and condensed milk so you have autumnal flavours mixed with the traditional tastes of toffee and apple.

Serve with thick cream and alcohol! For the little ones, give them some mixture with a dollop of ice cream.

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