Every Halloween we make brains (stuffed pumpkins), bones (breadsticks) and blood (marinara sauce).  My neighbor Deborah shared the same recipe for stuffed pumpkins this year with our ward, so I must not be the only one out there who likes this recipe.  My kids like the idea of eating brains more than the actual recipe but Jeremy and I love it.


1 medium sugar pumpkin (washed and cleaned out - save the top) (if pumpkins are small, use 2)
1 diced medium onion
1 1/2 lbs hamburger
1 can condensed cream of chicken soup
2 Tbsp soy sauce
3 Tbsp brown sugar
1 8oz can water chesnuts
Optional: add 1 4 oz can sliced mushrooms, or 1 c dried craisins or 1/2 c sliced almonds

Saute onion in oil.  Add hamburger and cook till done.  Drain.  Add soup, soy sauce, brown sugar and mushroom if wanted.  Simmer about 5 minutes.  Stir in water chestnuts and craisens or almonds.  Place pumpkin on greased pan (you need a lip of at least a 1/2 inch to contain the juices).  Spoon mixture into pumpkin and cover with pumpkin top.  Bake at 350 degrees for 1 1/2 to 2 hours until pumpkin meat is tender.  To serve scoop out pumpkin meat with the stuffing.  Serve with salt and pepper.