1 medium sugar pumpkin
6 Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1 (16 ounce) can whole berry cranberry sauce
1 (20 ounce) can pineapple chunks, drained
3/4 cup packed brown sugar
1/2 cup golden raisins
1/2 cup dark rum (optional)
2 teaspoons minced fresh ginger root
1 tablespoon freshly grated nutmeg
1 tablespoon ground cinnamon
1. Place baking stone on rack, and position rack so the stuffed pumpkin will bake in the center of the oven. Preheat oven to 350 degrees F (175 degrees C).
2. Cut a circle in top of pumpkin, and set top aside. Scoop out seeds with a metal spoon.
3. In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top. Set pumpkin directly on baking stone, or place on a thick baking sheet.
4. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from oven, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture.