Popsonian

This looks so pretty in the picture- great for the center of your Thanksgiving table
SAVORY STUFFED PUMPKIN
1-1/2 POUNDS GROUND BEEF
1 MEDIUM ONION, CHOPPED
1 CAN CONDENSED CREAM OF MUSHROOM SOUP, UNDILUTED
1 JAR ( 4 OZ) SLICED MUSHROOMS DRAINED
3 TBSP SOY SAUCE
2 TBSP BROWN SUGAR
1-1/2 CUPS COOKED RICE
1 CAN (8 OZ) SLICED WATER CHESTNUTS (drained)
1 LARGE PIE PUMPKIN ( 8 TO 9 POUNDS)
VEGETABLE OIL.
In a skillet over medium heat, cook beef and onion until meat is no longer pick; drain. Add soup,mushrooms, soy sauce,and brown sugar.
Simmer uncovered for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts,
Wash the pumpkin , cut a 6 in circle around stem. remove top and set aside, discard seeds and loose fiber from the inside.
Spoon beef mixture into pumpkin,replace the top,Place on a greased 15 inX10 in x 1 in baking pan.
Rub oil all over the outside of pumpkin. Bake 350 degrees 1-1/2 hours or until pumpkins is tender. -scoop out some pumpkin with each serving of beef mixture. Around 6 six servings
So many of us all going to try this this year for Thanksgiving: Sounds good to me. It should work with 2 smaller pumpkins but bake shorter time.
PS
Hope that this isn't missed like some of our recipes are here in the forums.