Apple Pineapple Pumpkin Bake

Ingredients:

1 medium sugar pie pumpkin

2 Granny Smith apples

1 cup of pineapple

½ cup raisins

¼ cup walnuts

¼ cup honey

½ stick butter

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 tablespoon fresh ginger minced

1 teaspoon Celtic sea salt

1 teaspoon lemon juice

Utensils:

Large glass baking dish or bowl

Cutting board, large knife and paring knife

Scrub brush

Apple peeler

Dry measuring cups and spoons

Butter knife

Dinner fork

Spoon

Strainer

Citrus reamer and 2 small glass bowls

Directions:

* Preheat oven to 325 degrees Fahrenheit.

*Wash pumpkin with brush, cut off top and set aside, deseed. Place pumpkin in a large glass baking bowl or dish for cooking, just in case in ruptures.

*Peel and cut apples and pineapple into cubes. Cut butter into slices. Mince ginger and mix with spices and salt.

*Fill pumpkin three quarters of the way to the top with fruit, nuts, raisins, sliced butter, spices, lemon juice and honey.

*Replace top on pumpkin and bake for an hour to three, or until you can pierce the top with a fork and spoon out the flesh, or it caves in! It will be a toasty brown on the outside. Cooking time varies depending on the cavity size and wall thickness of your pumpkin.

*Serve in the pumpkin (do not try to transfer from your baking dish) as a table centerpiece. Scoop out pumpkin flesh and fruit filling into bowls.

Tips: Choosing a redder colored pumpkin is best, and sugar pie pumpkins are smaller than the ones you get for carving. Wash and dry your pumpkin seeds overnight to bake tomorrow.