Baked Stuffed Pumpkin recipe

This recipe, while fruited and touched with natural sweetness, is appropriate not only for desserts, but also snacks and breakfasts. With no sugar added, but lots of fresh fruit and nuts, this nutritious dish will satisfy even the kids’ sweet cravings in your household.

Ingredients:

2 pounds pumpkin, halved, seeded, top reserved
2 apples, cored and quartered
½ cup walnuts, chopped
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup pineapple chunks, drained
¼ teaspoon ground cloves

Directions:

1. Preheat oven to 350°F.

2. Place pumpkin cut side down on a baking pan and bake until soft, 40 to 45 minutes. Using a metal spoon, scrape out the cooked pumpkin, leaving a ¼-inch thick shell.

3. Process the apples in a food processor until chunky. Add remaining ingredients and pulse until just mixed but still chunky.

4. Spoon into reserved pumpkin shell. Cover with top of pumpkin shell and place on baking sheet. Bake until filling is hot and bubbly, 40 to 45 minutes. Cool slightly and serve.

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