1. You start out with a round pumpkin that you cut a good size hole in the top and clean out. The kids (aka our staff) love helping with this part. (Save those seeds, season them with a little curry, roast them for about 20 minutes and have a great snack.)
2. Next, you just follow the recipe below. I modified by leaving out the water chestnuts and I know a good add on can be almonds. Also, it's a nice touch to baste the inside of the pumpkin with butter and brown sugar before you put the mixture in.
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Enough to feed an army! |
1½ lbs ground beef1 small onion, chopped2 Tbsp oil2 Tbsp soy sauce1 Tbsp brown sugar1 can sliced mushrooms1 small can cream of chicken soup1-1/2 cup cooked rice ( I used 2)1 can sliced water chestnuts (drained)1 green pepper1 red pepper
3. Fill the pumpkin with the mixture and cook at 350 for about an hour or until the pumpkin is very tender. It will look like this. And be sure to get a bite of pumpkin with each scoop. Enjoy this Halloween tradition!