Stuffed Pumpkin


9 to 10 inch pumpkin

1 med. onion

2 lb. med. lean ground beef

1 lb. ground pork

1 sleeve crushed Ritz crackers

1 crushed garlic clove

Salt and pepper

1 tsp. poultry seasoning

1/4 tsp. cinnamon

1/4 tsp. cloves


Fry onion in butter until soft. Add meat,

just cover with water and simmer over low

heat for about 2 to 2 1/2 hours. Remove

all excess liquid from meat and set aside –

DO NOT discard . . . yet. Thicken mixture

with Ritz, add all other ingredients.

Mixture should be pasty and very moist, if

not, add some of the liquid removed earlier.

Continue to simmer, about 20 minutes, to allow

the crackers to absorb the juice. Salt and

pepper to taste.




Cut a cup off the top of the pumpkin, cutting at an angle so the top can be replaced without falling through. Thoroughly remove all the contents of the pumpkin and wash the shell both inside and out. Fill pumpkin almost to the top with the meat stuffing, place in two inch pan in about 1/2 inch of water, and place in oven at 350 degrees. A 9-10 inch pumpkin should cook for about 2 hours, or until knife easily slips in and out of side.

Additional Information

IMPORTANT: Cooking time will be about 1 HOUR if the stuffing is placed in the pumpkin while still hot!!! Continue to replenish the water as it evaporates.


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