Potato Pumpkin

Name: Potato Pumpkin
Cuisine: Tidewater Virginia
Ingredients: 1 pumpkin; forcemeat

Origin: Tidewater Virginia

Source: Mary Randolph, 1824

Ingredients

Select a pumpkin of good colour, seven or eight inches in diameter. Cut a piece off the top and take out all the seeds. Wash and wipe the cavity clean. Pare the rind off and fill the hollow with good forcemeat. Replace the top and set the pumpkin in a deep pan to protect the sides. Bake in a moderate oven.
Carefully remove it and place in the dish without breaking—it will look like a handsome mould.
Alternative method: Cut the pumpkin in slices, pare off the rind, and make a puree as directed for turnips.