Ingredients:
- 2 pounds pumpkin, halved, seeded, top reserved
- 2 apples, cored and quartered
- ½ cup walnuts, chopped
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup pineapple chunks, drained
- ¼ teaspoon ground cloves
Directions:
- Preheat oven to 350°F.
- Place pumpkin cut side down on a baking pan and bake until soft, 40 to 45 minutes.
- Using a metal spoon, scrape out the cooked pumpkin, leaving a ¼-inch thick shell.
- Process the apples in a food processor until chunky. Add remaining ingredients and pulse until just mixed but still chunky.
- Spoon into reserved pumpkin shell. Cover with top of pumpkin shell and place on baking sheet. Bake until filling is hot and bubbly, 40 to 45 minutes. Cool slightly and serve.
