Prep 30 minutes | Bake 1-1/2 hours | Yield: 6 servings

1-1/2 pounds ground beef
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms
3 tablespoons soy sauce
2 tablespoons brown sugar
1-1/2 cups cooked rice
1 can (8 ounces) sliced water chestnuts, drained
1 large pie pumpkin (8 to 9 pounds) Vegetable oil

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts.

Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top.

Place on a greased 1 5-in. x 10-in. x 1 -in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, at 350° for 1-1 /2 hours or until pumpkin is tender. Scoop out some pumpkin with each serving of beef mixture.