Stuffed Pumpkin (pix)

Dyal_SC · October 2013

...inspired by @Misu from the greeneggers forum. He made this at the Eggtoberfest a couple weeks ago and I had not stopped thinking about it every since. Ended up making it yesterday. Here is the recipe:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1340917&catid=1&contraststyle=co-med

I ended up accidently picking up a pumpkin a little bit too big for the recipe, but it turned out just fine in the end.

While the Stuffed Pumpkin grilled up, my wife and I enjoyed our first fire of the year in our quaint fire pit.

It was cheesy, spicy, creamy, sweet, "sausagey", and delicious.

DMurf · October 2013

Copied, lifted, planned....

Chris_Wang · October 2013

Very cool

Griffin · October 2013

^:)^ You da man, Dyal, you da man!!

misu · October 2013

Thanks for the acknowledgments, I have one on the counter ready to be filled too.

oh and it's called "punkin"

THE DRU · October 2013

I am so inspired to do this. Thanks!

bicktrav · October 2013

This looks really fantastic. Going to have to give it a try. Thanks for posting!

Eggcelsior · October 2013

Did you use a "pie" pumpkin for this?

Dyal_SC · October 2013

Thanks, y'all. Can't take credit for the idea though. @misu is the man!

@Eggcelsior , I dunno if it was a "pie" pumpkin or not. I just picked up a regular pumpkin that was about the size of a bowling ball like misu recommends in his recipe.

Charlesmaneri · October 2013

@Dyal SC that pumpkin looks fantastic my wife makes a stuffed pumpkin every thanksgiving she got the recipe from Tyler Florence from the Food network it's amazing the recipe she uses is simalar

but calls for white wine (Sauvignon Blanc) I'm sure you can find it if you search the Foodnetwork's web page she hasn't done it in the Egg only in the oven the Egg is my domain !!!!

Charlesmaneri · October 2013

here is the link for Tyler Florence stuffed pumpkinhttp://www.foodnetwork.com/recipes/tyler-florence/overstuffed-pumpkin-cornbread-apples-turkey-sausage-sauvignon-blanc-recipe/index.html

BOWHUNR · October 2013

Dyal,

What was the approximate cooking time on the pumpkin?

Mike

SaturdayFatterday · October 2013

We just did a "dinner in a pumpkin" the other night! Delicious and great in the cold weather. We're gonna do some stuffed acorn squashes with the leftover filling next week.

BOWHUNR · October 2013

Bout how long did it cook SF?

Mike

misu · October 2013

I feel I need to answer this

At 350 it took a little too long about 3 hours so for Eggtoberfest I went to 400 and it was done in about 2 hours. If you have a thermapen it should be at about 200F in the flesh, it will feel soft and the cap will lift if you stuffed it all the way.

SaturdayFatterday · October 2013

@BOWHUNR: I used two small pie pumpkins, so cook time was roughly 60 minutes at 400*F.

I used this recipe, but with fresh green beans (slightly steamed after Frenching but before adding to the filling): http://allrecipes.com/recipe/teris-dinner-in-a-pumpkin/

Dyal_SC · October 2013

@BOWHUNR , it was about 2 hours @ 375 to 400 deg f dome temp for the flesh of the "punkin" to hit 200 deg f.

BOWHUNR · October 2013

Mine is a pie pumpkin exactly the size of a bowling ball so I'm going with 2 hours @ 400 + a little wiggle room. Thanks for your help guys!

Mike

Scottborasjr · October 2013

I'd be really interested to see how yours turns out Mike, I haven't seen pie pumpkins around Lincoln much bigger then a mini basketball so maybe half the size you are discussing.

DMW · October 2013

I did small pie pumpkins last night, took about 1hr @ 400*. Much smaller than a bowling ball.

Brisket_Fanatic · October 2013

I missed this post but did something quite similar this last weekend, Yours looks great and the leftovers I had yesturday and today are even better.

bicktrav · October 2013

Eating leftovers from mine right now. They seem to improve with age. At 400 mine took about 2 hours. Excellent cook!

Stuffed Pumpkin (pix)

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