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Dinner In a Pumpkin

Dinner In A Pumpkin

This recipe is perfect for a post Halloween meal with the family because you can use your uncarved pumpkins for it! 
Total Time2 hrs
Course: Main Course
Servings: 8
Author: Echo Blickenstaff


  • 1 medium pie or sugar baking pumpkin
  • 1 Tablespoon oil
  • 1 cup mushrooms sliced
  • 1 small onion diced
  • 1 1/2 pounds ground meat
  • 1 can (8 ounces) water chestnuts sliced or diced
  • Salt and pepper to taste
  • 1 can (10 ounces) cream of chicken soup
  • 1/4 cup brown sugar packed
  • 2 Tablespoons soy sauce
  • 4 cups cooked brown rice


  • Wash hands with soap and water for 20 seconds.
  • Preheat oven to 375°F.
  • Line a baking sheet with foil.
  • Scrub the pumpkin with a clean vegetable brush under running water. Dry the outside of the pumpkin.
  • Cut the top off the pumpkin; save the top. Clean out the seeds and fibrous strands. Place the pumpkin on the baking sheet.
  • Place the mushrooms in a colander and rinse under cool running water, while shaking the colander to move the mushrooms around and release the dirt. Slice the mushrooms; set aside.
  • Scrub the onion with a clean vegetable brush under running water. Dice the onion.
  • In a large skillet, sauté onion and mushrooms in oil.
  • Add ground meat and cook until no longer pink. Drain the fat from the meat.
  • Wash the counter and utensils that touched the raw meat. Wash hands with soap and water after handling raw meat.
  • Add water chestnuts, salt, and pepper.
  • In a large bowl, mix soup, brown sugar, and soy sauce. Add ground meat mixture and cooked rice; stir well to combine.
  • Empty bowl ingredients into the cleaned out pumpkin and replace pumpkin top. Bake for 1 hour and 15 minuteson the lower rack of the oven, or on the rack where the pumpkin can be most centered in the oven.
  • After 1 hour and 15 minutes, remove the top and check the sides of the pumpkin for doneness. The outside of the pumpkin will turn a dark orange, and the inside of the pumpkin should be tender and easily scooped off the sides with a spoon. Cooking time will vary depending on the size of the pumpkin.
  • To serve, scoop off chunks of cooked pumpkin with the meat mixture.

Nutrition Label
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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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