Thanks to Helen AndersonIngredients:
- 1 small pumpkin
- Several apples, grated to fill the pumpkin
- Sugar, about 1-2 cups, depending on the size of the pumpkin
- Cinnamon, 1-2 tablespoons
Replace the pumpkin’s natural lid and put the pumpkin in a cake pan or on a cookie sheet and bake at 350 for 30-60 minutes, or until done. Be aware that the pumpkin’s shell will become very soft, and when you check it, it is very easy to make the syrup leak, so it is important that the pumpkin has something under it to support it. If the syrup does leak, you will probably be dealing with burnt sugar on the pan and on the pumpkin shell, but this will not affect the delicious result awaiting you.
This recipe is sure to make a pumpkin eater out of even the pickiest little Peters. I think I just didn’t add enough sugar (about ½ cup). Our attempt was delicious, but not the way I remembered eating it as a kid. So if your kids don’t like it, try again, and add sugar, because done right, this recipe is simply divine! Vanilla ice cream on the side is a nice touch. Enjoy!