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Baked Pumpkin with Apples, Cranberries and Walnuts

Bringing family together during the holidays and creating memories is something that I have loved for a very long time. Even as a little girl, I loved our family get togethers and all the traditional dishes that we enjoyed.

Thanksgiving in our family is a time to come together, be thankful for the things we have and share those traditional dishes that I grew up with… Turkey, Mashed Potatoes, Sweet Potatoes, Stuffing and the list goes on.

A couple years ago, we added a new dish to our favorite dishes…Baked Pumpkin with Apples, Cranberries and Walnuts. The original recipe, shared by Tiffany from Eat at Home didn’t have the Walnuts, but we decided to add them, either way, this delicious dish will be a hit on your table.

With just a few simple ingredients, you can have a new traditional dish too!  Let’s get started…

Baked Pumpkin with Apples, Cranberries and Walnuts

  • 1 Pie Pumpkin – these are available in the produce section at Walmart, Grocery stores or a pumpkin patch
  • 2 Apples – any kind is fine, whatever you like
  • Cranberries – fresh or dried, we like using fresh
  • Diamond of California Nuts – we used Walnuts, they are available in the baking aisle
  • Brown Sugar and Cinnamon
  • Butter {not shown}

Depending on the size of your pumpkin, you may need to double the recipe.

This dish goes together pretty quickly, the most time consuming is cleaning out the pumpkin. Pie pumpkins have a tougher skin than a regular pumpkin, so you will need a large knife and a strong arm.

This was the first time we added the walnuts, the addition gave the apples and cranberries a little extra richness and pulled all the flavors together.

Baked Pumpkin with Apples, Cranberries and Walnuts

Baked Pumpkin with Apples, Cranberries and Walnuts

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

The BEST side dish you will make for Thanksgiving or a family meal. Recipe from PocketChangeGourmet.com. Adapted from Eat at Home


  • 1 pie pumpkin
  • 1 cup fresh cranberries or 1/4 cup dried
  • 2 apples, peeled and chopped
  • 1 cup Diamond of California Nuts - we used walnuts
  • 1/2 cup Brown Sugar
  • 1/2 teaspoon Cinnamon
  • 1 tablespoon butter


  1. Preheat oven to 350 degrees and set out a cookie sheet
  2. Cut the top off the pumpkin and clean out the inside
  3. Peel and chop the apples and place in a medium bowl
  4. Add the cranberries, nuts, brown sugar and cinnamon, stir well
  5. Spoon mixture into pumpkin and dot with butter
  6. Place pumpkin on cookie sheet
  7. Bake for 1 1/2 hours at 350 degrees or until pumpkin is tender inside


Depending on the size of your pumpkin, you may need to double this recipe.


Disclosure: This is a compensated post from Diamond of California Nuts and Burst Media. As always, our opinions are all our own.

Linking to… Gooseberry Patch


  1. Definitely, serve the pumpkin with the filling. It is delicious hot or cold.

  2. I just seen this recipe and it looks so yummy, but I’m wondering…in the top photo which shows a serving, I don’t see any pumpkin scooped up with the insides, is the pumpkin for decoration purposes only??

    1. Yes Angie, you just bake it in the pumpkin. You can certainly eat the pumpkin too, but we did not. We just used the pumpkin to bake the filling.

      1. In the recipe that this is based on, the pumpkin was served as part of the dish. Definitely eat the pumpkin, it’s so good.

  3. This recipe hits all the things I love about autumn – pumpkin, apples & cranberries! The walnuts will be a great addition. Thanks for sharing!

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