Vicki's Stuffed Pumpkin Pie

1 Sugar Pumpkin

Filling

1 Can Pumpkin Pie Mix

3 Eggs

5 oz can canned milk

1 t cinnamon

1/2 t ground ginger

1 Cup sugar

Spice rub

1 T cinnamon

1 t ground ginger

1 t nutmeg

Garnish

Whipping Cream

Orange Zest

Freshly grated nutmeg

Preheat oven to 325 degrees.

Remove top from pumpkin, like you would for a jack-o-lantern. Clean out seeds and membranes. Rub "spice rub" around the interior of pumpkin. Mix filling according to directions on can and pour into pumpkin.

Place pumpkin into pie plate. Add around two cups of hot tap water to pie plate.

Bake for around 4 hours or until long skewer inserted into center comes out clean. Cooking times will vary depending on size of pumpkin.

To serve:
Move pumpkin to serving platter. With a large spoon scoop along the inside of the pumpkin shell, make sure to keep the shell intact. Scoop some meat from skin of pumpkin and a good serving of filling.

Garnish with whipped cream, fresh nutmeg, and a little orange zest!

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Pacific Chef

1210 11th Street
Bellingham, WA 98225
360-676-1199

In Historic Fairhaven next door to the Colophon Cafe