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Apple Pumpkin Brown Betty

This Apple Pumpkin Brown Betty combines tender pumpkin, cinnamon-spiced apples, golden raisins, and buttery toasted bread in one cozy fall dessert. Baked inside a whole sugar pumpkin, it has the comforting texture of a cobbler and bread pudding with a beautiful Thanksgiving presentation.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 6
Calories 280 kcal

Equipment

  • Small baking dish
  • Large skillet
  • Sharp Knife
  • Mixing bowl
  • Aluminum foil

Ingredients
  

  • 1 sugar pumpkin about 2–3 pounds
  • 3 tablespoons unsalted butter divided
  • 1 cup cubed day-old bread
  • 2 Gala apples peeled and cut into ½-inch pieces
  • ¼ cup light brown sugar
  • ¼ cup golden raisins
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • Maple syrup for drizzling
  • Water for the baking dish

Instructions
 

  • Preheat oven to 375°F (190°C). Slice the top off the pumpkin and scoop out the seeds and stringy pulp.
    Slice the top off the pumpkin and scoop out the seeds and stringy pulp
  • Peel and cut 2 apples into 1/2″ pieces. Set aside.
  • Melt 2 tablespoons butter in a skillet over medium heat. Add bread cubes and cook for about 4 minutes, stirring occasionally, until golden. Transfer to a bowl.
    Melt 2 tablespoons butter in a skillet over medium heat. Add bread cubes and cook for about 4 minutes, stirring occasionally, until golden
  • Melt the remaining butter in the skillet. Add apples, brown sugar, and raisins. Cook for about 4 minutes, until the apples are crisp-tender.
  • Stir in vanilla, cinnamon, and salt. Add the toasted bread and toss gently to combine.
    Stir in vanilla, cinnamon, and salt. Add the toasted bread and toss gently to combine
  • Place the pumpkin in a small baking dish and fill it with the apple mixture. Add about 1 inch of water to the dish.
  • Replace the pumpkin lid and loosely cover the pumpkin with foil. Bake for 1½–2 hours, until the pumpkin flesh is tender.
    Replace the pumpkin lid and loosely cover the pumpkin with foil. Bake for 1½–2 hours, until the pumpkin flesh is tender
  • Remove the foil and bake for another 10 minutes, until the top is lightly browned. Transfer to a serving plate and drizzle with maple syrup.
  • To serve, scrape some of the tender pumpkin flesh from the sides and stir it into the warm apple-bread mixture.

Notes

  • Use a sugar pumpkin: Smaller sugar pumpkins have sweeter, more tender flesh and work well for baking.
  • Don't overcook the apples: They should still have a little bite before going into the pumpkin.
  • Check the water: Add more if the baking dish becomes dry during the long bake.
  • Bread choice: French bread, sourdough, or another sturdy day-old bread works well.
Keyword Apple Pumpkin Brown Betty