Chestnut-Stuffed Pumpkin

Summary

A sugar pumpkin filled with chestnuts, butter, maple syrup, and bourbon and baked. This is festive, pretty, and easy to make.

1	ea	Sugar Pumpkin (opened and cleaned)
2	T	Butter (Unsalted) (diced)
14	oz	Chestnuts (shelled and cooked)
1⁄4	c	Maple Syrup
1⁄4	c	Bourbon
1⁄4	t	Salt

Cut the top of the pumpkin as if to make a Jack o'Lantern, and scoop out the seeds.
Hash up the inside with a knife to allow the butter and syrup to penetrate. Be careful not to puncture the skin!
In a bowl, toss the cooked chestnuts with diced butter, salt, maple syrup, and Bourbon.
Fill the pumpkin with the chestnut mixture.
Bake at 350 for an hour and a half or so. It is done when the skin of the pumpkin gives under firm pressure. This varies greatly with the size of the pumpkin and other factors.
Serve hot by slicing like a pie into crescents of pumpkin topped with sweet chestnuts.

This is very festive!

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Thank you so much for posting this. I can't wait to make it!!