2 1/2 lbs. Pumpkin, peeled and cubed
1 cup Dark Brown Sugar, tightly packed
1/2 tsp Allspice
1/4 tsp ground Clove
1/4 tsp Cinnamon
1/2 tsp Vanilla Extract or Pure Vanilla
1/2 tsp Lemon Juice
1/2 tsp Kosher Salt
1 tsp Corn Starch
3 tbsp Butter, diced

1/2 cup Walnuts, chopped and toasted
1/8 cup Raisins or Prunes


• Preheat oven to 350˚F.

• In large bowl, combine cubed Pumpkin, Sugar, Allspice, Clove, Cinnamon, Vanilla, Lemon Juice, Salt and Cornstarch. Toss well.

• Pour Pumpkin mixture into 13" x 9” glass baking pan.

• Evenly distribute Butter pats over the top of the mixture.

• Bake for 45 minutes, stirring occasionally.

• Increase heat to 400˚F. Bake another 45 minutes, stirring occasionally.

• Meanwhile, in sauté pan, toast Walnuts over medium heat until golden and crispy, about 5 minutes. Remove from heat and set aside.

• Remove Pumpkin from oven. Toss in toasted Walnuts and Raisins.

• Let sit for 5 minutes before serving. 

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Sweet Roasted Pumpkin with Walnuts(Click Image To View Detail)

Category: Side Dishes

Servings: 4

Misfit Level: Intermediate

Notes From Betty:

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