Blue Belle Inn's Pumpkin Shell Fruit Salad

Several people asked for this recipe after I posted the photo - here it is! We did this recipe at a cooking seminar at the Blue Belle Inn last week in 4 miniature pumpkins and it took 1 hour to bake.  The recipe is meant to fit in one pumpkin. I can't claim credit for this recipe, and I can't remember where I found it. So, enjoy, and my thanks to whomever had the idea originally. It's delicious!

Pumpkin Shell Fruit Salad

1 small pumpkin, washed
2 c. apples, peeled & chopped
1 c. raisins
1 c. pecans, chopped
1/3 c. sugar
1 tsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 c. dried mixed fruit

Slice off top of pumpkin for a lid. Scrape out seeds. Combine remaining ingredients & pour into pumpkin. Top with lid. Bake on cookie sheet for 1-2 hrs. at 350° until apples are tender. Serve from the shell, spooning some pumpkin with each portion. Top with sour cream if desired. This can be served hot or cold with roast pork, ham, or poultry, or even as an appetizer. 4-6 servings.