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My review
Pumpkin Surprise
B.Jennings
"My grandmother made this many years ago. My children love it. The cooked pumpkin around the 'shepherd's pie' is sweet and delicious! What a surprise when the lid of the pumpkin is lifted!"
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Ingredients
1 h 45 m servings 699Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cut a 4 inch circle off the top of the pumpkin, including the stem; set aside to be used later as a lid. Remove seeds and stringy insides of pumpkin. Place pumpkin in a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, and mash. Season with salt, pepper and garlic powder; set aside.
- In a skillet over medium heat, brown the ground beef until no pink shows; drain. Spoon the ground beef into the pumpkin. Pour in the creamed corn and whole kernel corn. Top with mashed potatoes. Cover with pumpkin lid. Pour 2 cups of water in the baking dish.
- Bake in preheated oven for 50 to 60 minutes, or until pumpkin is tender and can be pierced with a fork.
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Reviews
Read all reviews 4Most helpful
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Newest
10/29/2001
It has to be a fairly big pumpkin in order to fit everything inside. Mine was too small and I had to cook the remaining in another dish. It smelled good and is a cute idea, but just wasn't a g...
10/10/2001
Pumkin size needs to be better defined. Too much corn, ingredients were not hot all the way through in the baking time given and the pumpkin was not done. It was very pretty and smelled good.
10/19/2011
A good start but I did change it a bit and will change it a little more the next time I make it. One thing I did was to use 1 lb of groud meat instead of 2 and I cooked it with 1/2 an onion cho...
10/29/2015
I love the idea of cooking inside a pumpkin because it seals in the flavour and juices of whatever you are cooking and here it won't let you down. I didn't add the creamed corn and used leftover...