Pumpkin Stuffed with Everything Good This was amazing. My pumpkin was a little over 3 pounds, and held the full amount of stuffing. For the liquid, I used 1 beaten egg and 1/2 cup cream. Mixed the stuffing ingredients, including liquids, and left them to absorb while I tackled the pumpkin. (A curved grapefruit knife came in handy in de-stringing.) (Baked in a 2-quart Ditch oven, lined with non-stick foil, letting the edges of the foil hang down the outside of the oven. Using the foil as handles, removal of the pumpkin to the serving platter was a cinch.) Baked 2 hours, removing the cap for the last 20 minutes. There was a bit of liquid on top when the pumpkin came out of the oven, so I let it rest 5 minutes. Cut into quarters to serve. The texture of the stuffing was perfect, and each serving was beautiful. This is a rich dish, so with a tossed salad, it fed 4 more than adequately. I'll certainly make this every year when pumpkin season rolls around.