Stuffed Pumpkin

I hope everyone enjoyed their Thanksgiving. This was one of the first Thanksgivings in a long time where I did not cook anything. Although it was much more stress free for me- I dearly miss all the leftovers! I did end up taking some turkey home but none of the trimmings. So....I was wondering what to do with it. My eyes landed on a pumpkin that my niece had given to me a couple of weeks back and I thought why not?!? People bake different types of squash all the time - so why not a pumpkin. I got on-line and did a little research and then came up with my own version. Here is what I did - it was yummy.

Cut the top off your pumpkin, save it for the lid. Scoop out all the seeds, strings etc. Save the seeds if you want to roast them later. Use some butter to smear on the inside of the pumpkin - salt and pepper.
Fill pumpkin with:
1c long grain wild rice  and 2 c water
1/2 c chopped walnuts
1/2 c raisins
turkey cut into bit size pieces
Put your lid on your pumpkin and bake at 350* for two hours

The pumpkin that I used was small, maybe 2-3 times the size of an acorn squash. So your amounts may vary depending on how big your pumpkin is. After about an 11/2 hours - I took the lid off to let some of the moisture escape.
You also need to choose what you will bake your pumpkin in. I put mine in a casserole dish because I was afraid the sides would split and the filling would come out. The casserole dish helps hold it together and makes it much more manageable when putting into and out of the oven.
If I had spinach on hand-I would have thrown that in, too.
Another recipe I saw mentioned using bread cubes, heavy cream and nutmeg. Now that sounds like it would make a wonderful dessert.
Let me know if you try this and what you think.  Happy experimenting and Good Luck!