1 Medium to large size pumpkin
1 c. Whole fresh cranberries
2 Medium apples, peeled and chopped
2 Medium pears, peeled and chopped
1 c. Cashews, chopped
1/2 tsp. Cinnamon
1 tbsp. Honey
Whipped cream (optional)

Wash pumpkin.  Cut the top of the pumpkin off by circling around the top, angling the knife  at a 45 degree angle.  This will keep
the top from falling into the pumpkin.

Scrape the seeds out and the stringy parts. You can discard,  or you can separate the seeds from the stringy parts and bake the
pumpkin seeds. I love them !!

In a large bowl combine the fruit, nuts, cinnamon and honey. Mix thoroughly.

Fill pumpkin with the fruit and nut mixture. Place the top back on the pumpkin and place pumpkin on a cookie sheet.

Bake at 350F for 1 1/2 hours, or until pumpkin is tender.

Serve by spooning some pumpkin from the sides and spooning some of the fruit and nut mixture.

You can top with whipped cream if you desire.  In my book, Teri's Gluten-Free & Grain-Free Healthy recipes, I have a recipe for
dairy-free whipped cream.
This is a great recipe to make with
children. Donivan & Chianne love
to help make this nutritious dessert
Gluten-Free & Grain-Free
Healthy Solutions
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