Stuffed Pumpkin Wedges

---

Serve this easy, beautiful, and delicious side dish with some cranberry chutney, a roast (or stew), and a nice warm cup of apple cider for a wonderful seasonal menu. Add 1/4 cup of raisins, or chopped dried fruit bits (such as apples, cranberries or apricots) to the stuffing if you like. A special thanks to chef #599450 for helping us revise this recipe. The amounts, etc have been edited since her review. :)

---

Steps

---

Preheat oven to 375f in a bowl , mix all the filling ingredients well and set aside.

---

Thoroughly clean the outside of the pumpkin.

---

Cut off top of pumpkin to make a lid.

---

Remove the seeds and scrape out any stringy pulp.

---

Fill the pumpkin with the stuffing , leaving a little space at top.

---

Cover with pumpkin top , and bake in a lightly greased shallow pan for about 2-3 hours or until the stuffing sets.

---

Cut the pumpkin into six sections and top with cranberry chutney.

---

Ingredients

---

cornmeal, buttermilk, reduced-fat cream cheese, butter, brown sugar, pumpkin pie spice, eggs, raisins, whole pumpkin, cranberry chutney