I'm One Upping Halloween with a recipe for Thanksgiving

This was served at Rockhound gatherings in the desert for Thanksgiving. The pumpkin can be bigger but we chose the mentioned size because it would fit in our small RV ovens.

Baked stuffed Pumpkin.

A Sweet side dish for Thanksgiving or Christmas

1 medium pumpkin - 8-10 inches in diameter

6 granny smith apples - peeled, cored and chopped
1 cup chopped walnuts
1 16 ounce) can whole berry cranberry sauce
1 20 ounce) can pineapple chunks, drained
3/4 cup packed brown sugar
1/2 cup golden or regular raisins
1/2 cup dark rum (optional)
2 tsp minced fresh ginger root
1 Tbsp freshly grated nutmeg
1 Tbsp ground cinnamon

Preheat oven to 350 degrees

Position rack in the center of the oven.

Cut off the top of pumpkin, and set aside.

Scoop out seeds with a metal spoon.

In a large bowl, stir together the apples, walnuts, cranberry sauce,
pineapple, brown sugar, raisins, and rum. season with ginger, nutmeg, and cinnamon, and mix well. spoon the mixture into the cleaned pumpkin, and replace top.

Set pumpkin directly on a cake pan or small jelly roll Pan because it will get juicy and you don't want that all over the oven.

Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from the ove, and stir, scraping the sides gently, so that some pieces of cooked pumpkin fall into the apple mixture.

Serve on a big plate in a big shallow bowl.