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Stuffed Pumpkin

American
Dessert / 3 August 2019

While the nuts inside give you energy, it is a dessert that seduces you with its flavor.

Stuffed Pumpkin
Taste Score: %80

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<a href="https://www.petitegourmets.com/recipes/stuffed-pumpkin"><p style="margin: 0 0 6px;"><img style="width: 14px; padding: 0 4px 0 0;" src="https://d2lswn7b0fl4u2.cloudfront.net/assets/icons/pg-round-favicon.ico" />Stuffed Pumpkin</p><img style="display: block; width: 100%;" src="https://d2lswn7b0fl4u2.cloudfront.net/photos/bal-kabagi-dolmasi.jpg" alt="Stuffed Pumpkin" /><p style="padding: 6px 0 12px;">Wash the pumpkin and cut it to open from the top handle. Carve out the inside. Chop the dried figs and apricots into cubes. Mix all ingredients, including sugar, to fill the pumpkin. Put the cover on and wrap it in aluminum foil. Fill the baking tray with water. Place the pumpkin in the tray. Bake at... - <strong>Show More</strong></p></a>
Difficulty Medium
Servings 6-8 people
Preperation 30 mins
Cooking 300 mins
Total 330 mins

Ingredients

Directions

  1. Wash the pumpkin and cut it to open from the top handle. Carve out the inside.
  2. Chop the dried figs and apricots into cubes.
  3. Mix all ingredients, including sugar, to fill the pumpkin. Put the cover on and wrap it in aluminum foil.
  4. Fill the baking tray with water. Place the pumpkin in the tray. Bake at 160 °C (320°F) for 4-5 hours. Add water to the tray as the water runs out. Serve by slicing it longitudinally and decorating with pomegranate.

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