apple pumpkin brown betty

Usually I shy away from baking things inside of other things because it seems, well, terrifying.

I read this recipe again and again, waiting for the intimidating part to jump out at me so I could convince myself that I couldn’t do it. But, it never happened.

The steps are basically this:
1. Cut top off of pumpkin
2. Cook some stuff in a skillet for a total of about 10 minutes
3. Put that stuff in the pumpkin
4. Bake it
5. Eat it

It’s really simple, and at the same time, it looks crazy impressive.

If you serve this for the holidays, people are going to talk about it forever. Someone will be all like, “oh hey, I brought stuffing” and you’ll smile and nod and say, “that’s so nice. I just brought this little dessert baked inside of a pumpkin bowl that we will also eat. No big deal.”

Not that the holidays are a competition or anything. But guess what.

You win.

 

Apple Pumpkin Brown Betty
Recipe from Food Network Magazine
Serves 4-6
Printable recipe

Ingredients:

  • 1 2-3 lb sugar pumpkin
  • 3 tablespoons vegan butter substitute
  • 1 cup cubed bread (preferably a vegan baguette)
  • 2 Gala apples, diced into 1/2″ pieces
  • 1/4 cup brown sugar
  • 1/4 cup raisins
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • sprinkle of sea salt
  • 1/4 cup maple syrup

Preheat oven to 375 degrees Fahrenheit.

Slice off the top of the pumpkin and scoop out the seeds and pulp. Keep the pumpkin top because you’ll use it again for this recipe. We’re not going to use the seeds or the pulp, but you can save them to make roasted pumpkin seeds, pumpkin brittle or pumpkin puree.


Melt 2 tablespoons of vegan butter in a skillet. Add the bread and cook over low-medium heat until golden, 4-5 minutes.

Remove the bread from the skillet and place in a large bowl.


Melt the remaining tablespoon of vegan butter in the skillet.

Add in the apples, brown sugar and raisins.

Cook the apple mixture over low-medium heat for 5 minutes.

Remove the skillet from the heat and stir in the vanilla, cinnamon and salt.

Add the apple mixture to the bread and stir.

Place the pumpkin in a small baking dish.

Spoon the apple filling inside of the pumpkin.

Place the top of the pumpkin back on.

Boil a small pot of water (or microwave it) and fill the bottom of the baking dish with 1″ of water.

Place aluminum foil loosely over the pumpkin. Bake the pumpkin for 2 to 2 1/2 hours, until the pumpkin is tender.

Remove the foil and the pumpkin top, and bake the pumpkin for another 10 minutes.

Transfer the pumpkin to a serving dish. I used a metal spatula to scoop the pumpkin out of the water and it worked really well. Be careful not to squeeze the sides of the pumpkin too hard, as it will dent.

You can either drizzle the maple syrup over top of the pumpkin now, or you can drizzle the syrup over top of each serving after you’ve scooped it onto a plate or bowl.

Scoop some of the pumpkin flesh out with each spoonful of apple mixture, and serve. It’s even more delicious when served with vegan vanilla ice cream.

 

Don’t forget to leave a comment over on the blogiversary post by midnight EST on 11/21 to enter to win a Vegan Organic Caramel Sampler from Feed Your Face!

 

7 thoughts on “apple pumpkin brown betty

  1. Can you please enlighten me on the difference between pumpkin pulp and pumpkin flesh?

    The recipe says to scoop out the pulp, but to scoop up some of the flesh with each serving. Other recipes use these terms interchangeably. I’m a bit confused. By pulp, do you mean the webbing that holds the seeds?

    Thanks!

  2. How small a pumpkin do you have to have to make this work? I have one that still looks totally fine on the outside from before Halloween… I haven’t cut it at all so it should be fine, right? What else can I do with this pumpkin? It’s not a pie pumpkin…

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