Dinner in a Pumpkin - Home Cooking

Having a monster bash at your house this year?
Are you searching for ideas for the main course... something that will tempt them and tame them???

Dinner in a pumpkin could be a smashing success! Graying old ghosts, wicked witches, and creepy little critters alike will gobble up this devilishly delicious main dish. They might even devour the dish itself!

It's frightfully simple to make, bake and serve... all in one great pumpkin. This recipe will easily serve 6 to 8 hungry souls. Add romaine lettuce or other leafy greens to your display.

Create a pumpkin patch on your table.... Add another pumpkin full of creamy, delicious Soup in a Pumpkin.

Dinner In A Pumpkin

Select a pumpkin that's slightly flattened on the bottom. It should be sturdy, balanced, and able to easily stand on it's own.

1 medium to large size round pumpkin - about 7 to 10 pounds
2 lbs. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 cup brown sugar
2 T. lemon juice
1 can pork & beans (15 to 16 oz.)
1 16 oz can chopped cooked tomatoes
1 16 oz. can tomato sauce
2 cups rice, uncooked
1/2 tsp. salt
1/4 tsp. black pepper

Preparation -
Wash the pumpkin. Cut a circular piece out the top to form a lid. Scrape out the seeds and stringy membrane with a large metal spoon and discard. Also check the bottom of the lid and scrape off and stringy area.

In a large skillet, lightly brown the ground beef, then drain off any excess fat. Add onion and chopped green pepper, saute lightly and drain again. In a large bowl, combine tomatoes, tomato sauce, bean, rice, brown sugar, lemon juice and seasonings. Combine with meat mixture, stir to mix all ingredients together.

Place the pumpkin on a foil-lined cookie sheet. Spoon mixture into the pumpkin cavity. Loosely place the lid on the filled pumpkin. Bake at 350° for one hour. Remove the lid, reduce heat to 300° and bake one more hour.

Lay a few romaine lettuce leaves or other leafy greens around the outside of the pumpkin When serving, scoop out part of the baked pumpkin with each portion, if desired. Serve with a loaf of warm crusty French or Italian bread.

Print recipe only

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