was cooked in BE CAREFUL. The bottom of the pumpkin may be VERY soft. Wrap the foil from the bottom of the pan up around the pumpkin as you pick it up, this will keep the bottom intact. When serving this recipe, scrap the inside of the pumpkin with the serving spoon and mix the pumpkin into the stuffing. If you have leftovers do not leave it in the pumpkin. Remove the filling and scrape out the pumpkin and store in your refrigerator. Tastes great the day after. NOTE: This is my modification of the recipe THANKSGIVING PUMPKIN STUFFED WITH RICE AND CHESTNUTS From The High Road to Health, Wagner and Spade which was posted to the FFList in October. My primary changes are adding lots more vegetables, removing the tofu and oil, and changing the honey to sugar. I have made this twice now, am going to make it for my family thanksgiving feast, and it is now one of my permanent recipes.