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Sunday Food: Pumpkin Filled Apple Pie

 

Pumpkins

(Picture courtesy of uhkviid at flickr.com.)

Admittedly, I haven’t tried this yet here, but a recipe I received from a friend really intrigues me.   At this time of year, pumpkins are still around but no longer the main feature, so using them is a good idea.

Have you ever filled a pumpkin?   I have, but not with apple pie.   That combines tastes I love, so it ought to be good.   This one is thanks to Cindy, who keeps me in recipes, no link available.

APPLE PIE IN A PUMPKIN

 1 pumpkin

apples (enough to fill pumpkin) – sliced

brown sugar

butter spray

cinnamon (can be a mix of cinnamon, granulated sugar)

Reserve top of pumpkin.  Remove seeds and pulp;

discard.  Spray sides of pumpkin with spray butter

and rub in a few table spoons of brown sugar.

Layer apples, pinch of brown sugar and sprinkle

of cinnamon to the top.  Bake @ 350 about 2-3 hours

Of course, I don’t advise actually throwing away the pumpkin seeds.   Those can be roasted and eaten, separately.

She didn’t say what to do with the top, so I guess you put it back on to take pictures before you demolish the pie.

The family is groaning, I’m about to try another off the beaten track recipe, as soon as I get a small pumpkin.

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First day of month tradition;   Rabbit, Rabbit.

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Ruth Calvo

Ruth Calvo

I've blogged at The Seminal for about two years, was at cabdrollery for around three. I live in N.TX., worked for Sen.Yarborough of TX after graduation from Wellesley, went on to receive award in playwriting, served on MD Arts Council after award, then managed a few campaigns in MD and served as assistant to a member of the MD House for several years, have worked in legal offices and written for magazines, now am retired but addicted to politics, and join gladly in promoting liberals and liberal policies.

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