Stuffed Pumpkin

Stuffed Pumpkin
Serves 8
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Prep Time
30 min
Cook Time
2 hr
Prep Time
30 min
Cook Time
2 hr
568 calories
66 g
75 g
26 g
17 g
10 g
205 g
842 g
26 g
0 g
14 g
Nutrition Facts
Serving Size
205g
Servings
8
Amount Per Serving
Calories 568
Calories from Fat 232
% Daily Value *
Total Fat 26g
40%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 75mg
25%
Sodium 842mg
35%
Total Carbohydrates 66g
22%
Dietary Fiber 4g
15%
Sugars 26g
Protein 17g
Vitamin A
93%
Vitamin C
1%
Calcium
42%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Pie pumpkin
  2. 1/2 loaf Crusty bread, cubed
  3. 6 ounces Gruyère cheese, cubed smallishly
  4. 5 Bacon slices, fried till crispy and crumbled
  5. 4 Garlic cloves, minced
  6. 1/2 teaspoon Thyme
  7. 1/3 cup Heavy cream
  8. 1/4 teaspoon Nutmeg, freshly grated
  9. Salt, to taste
  10. Freshly ground 4 peppercorn blend, to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Pretend like you're going to make a Jack-o-Lantern, and cut a lid from the top of the pumpkin at a 45 degree angle. Scoop out the innards (save the seeds to bake for a snack). Place the clean pumpkin in a round baking dish.
  3. Combine the crusty bread, cheese, garlic, bacon and thyme in the pumpkin. The quantities really depend on how big your pumpkin is; it should be at least 3/4 of the way full.
  4. Mix the heavy cream, nutmeg, salt and pepper in a separate bowl. Pour the cream mixture over the contents of the pumpkin. Pop the cap back on that baby and bake it for 1-2 hours (depends on the size of your pumpkin). You'll know it's done when you can easily pierce it with a fork. If it's looking a bit soggy in there, take the cap off of the pumpkin for the last 15 minutes of baking .
  5. Slice and serve like a pie. Impressive.
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calories
568
fat
26g
protein
17g
carbs
66g
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