Instructions: Wash and dry pumpkin. Cut a large circle around stem; lift outand save.

Carefully scrape out the seeds and pulp. Score the inside several times with a knife. Sprinkle inside with salt and pepper to taste. Set aside.

In large bowl, combine onion, celery, bread cubes, apple, nuts, raisins, egg, butter and broth. Mix well. Lightly spoon stuffing into pumpkin (do not pack), leaving a little space at top for expansion. Replace lid. Place pumpkin in a 9-by-13-inch greased baking pan. Bake in preheated 350-degree oven for 1 1/2 hours or until pumpkin is soft to the touch and filling is hot. Serve immediately, scraping some of the soft pumpkin from inside with each serving.

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