Stuffed Pumpkin Wedges

• Filling
• 2 cups cornmeal
• 2 1/2 cups buttermilk
• 8 ounces reduced-fat cream cheese
• 4 tablespoons butter, melted (1/2 stick)
• 2 tablespoons brown sugar, more if desired
• 2 teaspoons pumpkin pie spice
• 2 large eggs, beaten
• 1/4 cup raisins (or any dried fruit bits) (optional)
• Other ingredients needed
• 1 medium whole pumpkin, approximately 8 inches in diameter
• 6 ounces cranberry chutney

1. Preheat oven to 375u0b0F In a bowl, mix all the filling ingredients well and set aside. Thoroughly clean the outside of the pumpkin.
2. Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. (Keep pumpkin meat intact to the pumpkin).
3. Fill the pumpkin with the stuffing, leaving a little space at top. Cover with pumpkin top, and bake in a lightly greased shallow pan for about 2-3 hours or until the stuffing sets.
4. Cut the pumpkin into six sections and top with cranberry chutney.

filling, cornmeal, buttermilk, cream cheese, butter, brown sugar, pumpkin pie spice, eggs, raisins, pumpkin, cranberry chutney

Taken from www.food.com/recipe/stuffed-pumpkin-wedges-251320 (may not work)