STUFFED PUMPKIN with APPLE & CRANBERRY

Heat oven to 350F/175C. Cut the 'cap' off the pumpkin, large enough to stuff, not so large as to limit how much fruit will fit. Scoop out the seeds and gunk. Combine the filling ingredients and pack tightly into the pumpkin, filling to the very top. Transfer to a baking dish and bake for 45 minutes without the cap on (do put it in the dish so it too will cook during this stage). Put the cap onto the pumpkin and bake for another 30 - 60 minutes or until the pumpkin flesh is soft. (The bottom will finish before the top edge.) To serve as a side dish, place on the table with a spoon, let people scoop out fruit along with pumpkin. To serve as a dessert, scoop out the fruit, grabbing pumpkin in each spoonful and put into bowls. Top with ice cream or whipped cream. ALANNA's TIPS & KITCHEN NOTES: A pie pumpkin is usually smaller and the flesh is better suited for eating. Jack o' lantern pumpkins aren't good to eat. If you end up with extra fruit, drop it into ramekins and bake alongside the pumpkin. It'll likely finish during the first half hour. Drizzle with a little cream? Dreamy. To make ahead, bake the pumpkin as directed but just for 30 minutes in the second step. Let cool and refrigerate. Warm through in a 350F oven for 30 minutes or so.