1/2 C dried cherries

1 stick unsalted butter, melted

1 TBSP sugar 3/4 tsp. cinnamon

1/4 C hot water

Wash, cut out the top and remove the seeds from the pumpkin. Use a melon baller to scoop as much of the pumpkin pulp as possible out of the pumpkin.

Chop the pulp and place in large mixing bowl. Place the water in a saucepan and add the salt. Stir in the rice.

Place the pan over medium high heat, cover and cook the rice 15 minutes or just until starting to soften.

Drain the rice well through a colander.

Heat the oven up to 325 degrees.

In the bowl with the pumpkin pulp place the rice, apples and cherries.

Add the melted butter and mix well to combine.

Sprinkle in the sugar and cinnamon and continue to stir until all the ingredients are completely covered.

Stuff the pumpkin shell with the mixture and sprinkle the hot water over the top of the stuffing.

Place the lid back on the pumpkin. Place the pumpkin on a baking sheet lined with aluminum foil.

Bake 1 hour and 45 minutes or until the pumpkin is tender. Allow to cool slightly before cutting into 8 wedges

8 Servings

This tastes great and makes a great centerpiece for any Thanksgiving dinner table.