Pumpkin Surprise recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 small pumpkin
6 potatoes - peeled and cubed
salt and pepper to taste
garlic powder to taste
2 pounds lean ground beef
1 (15 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn

Nutrition Info

698.7 calories
carbohydrate: 70.1 g
cholesterol: 113.5 mg
fat: 32.5 g
fiber: 7.4 g
protein: 35.1 g
saturatedFat: 12.8 g
servingSize: -
sodium: 559 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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).

  2. 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.

  3. 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.

  4. Bake in preheated oven for 50 to 60 minutes, or until pumpkin is tender and can be pierced with a fork.

Recipe Yield

6 servings

Recipe Note

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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