Print Recipe

Stuffed Pumpkin with
Cranberry-Raisin Bread Pudding




Lemon-Vanilla Sauce


  1. Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use.
  2. Brush inside of pumpkin shell with 1 tablespoon melted butter.
  3. Sprinkle with 1 tablespoon sugar.
  4. Top with lid.
  5. Bake at 350 degrees F for 35 minutes.
  6. Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
  7. Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
  8. Bake pumpkin and bread pudding at 350 degrees F for 25 minutes.
  9. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell.
  10. Cook vanilla bean, water, sugar, cornstarch and salt in a saucepan over medium heat, stirring until smooth and thickened.
  11. Stir in butter and remaining ingredients, and cook until thoroughly heated.
  12. Remove vanilla bean.

Yields 12 servings; 1 2/3 cups sauce

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 pre-bake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.

Southern Living, October 2002


Maricopa, Arizona

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