Stuffed Whole Pumpkin

Found numerous good looking recipes and settled on this savory one from taste of home but tweaked it a tad http://www.tasteofhome.com/recipes/savory-stuffed-pumpkin

Ingredients:

2 Pounds ground beef
1 can cream of mushroom soup
1 can of mushrooms
2 cups cooked brown rice
3 tbsp werchestershire ( no soy on hand )
2 tbsp brown sugar
Palmful of onion powder (boys don't care for onion)
dab of tymne and all spice
Salt and pepper.

Browned up burger, then added remaining ingredients and simmered until rice was done then stirred in rice and let sit while egg stabilized and prepped pumpkin. One pumpkin was cleaned out I rubbed the inside with butter and brown sugar. Filled up pumpkin with mixture, capped and onto the egg at 350 indirect for 2 hours.

On the egg, no smoke

Tight squeeze - should have short squatty instead of tall.

Done once pumpkin is soft and was around 200 degrees in the meat of the pumpkin. Got a tad hot on the edges

Not really sure how to present this in a fashion that is appetizing so just scooped out with some pumpkin so here is the unflattering plate.

Pared with of course a pumpkin beer.

Not pretty but it sure was good, had two helpings and wife said she would eat again....... Kids not so much!

Have a great week everyone!