Bring together the best of the autumn harvest with this pumpkin
and apple casserole. It makes a nice dessert and will make your
home smell absolutely wonderful.
1 medium (6-pound) pumpkin
4 Granny Smith apples, peeled, cored and diced
1 tbsp butter
1 cup chopped pecans
1¼ cup brown sugar
½ cup dried cranberries
½ cup raisins
¼ cup Jack Daniels whiskey (optional)
2 tsps fresh minced ginger root
1 tbsp freshly grated nutmeg
1 tbsp cinnamon2 tbsps flour
½ tsp salt
½ cup melted butter
powdered sugar for garnish
Cut pumpkin in half, scrape out seeds and pulp. Cut into large chunks,
and rinse in cold water. Place pieces in a large kettle with 2 cups
water. Water does not need to cover pumpkin pieces. Bring to a boil
and reduce to simmer. Cover and steam 15 minutes or until fork tender.
Drain pumpkin, and set aside to cool. When pumpkin is cool enough
to handle, remove peel using a sharp knife. Cut pieces into 1-inch
cubes and measure out 6 cups. Preheat oven to 350°F. Grease
a casserole dish with 1 tablespoon butter. In a large bowl, combine
pumpkin, apples, pecans, brown sugar, cranberries, raisins and Jack
Daniels. Mix well. Add ginger, nutmeg, cinnamon, flour and salt.
Toss gently. Spoon mixture into buttered casserole dish. Drizzle
melted butter over pumpkin, cover and bake 45–50 minutes or
until bubbly. Dust with powdered sugar.