1 med. sized "pie" pumpkin
1 1/2 lbs. ground beef
1 med. onion, chopped
1/4 c. soy sauce
2 tbsp. brown sugar
1 (10 3/4 oz.) cans cream of chicken soup
1 pkg. fresh mushrooms
2 c. cooked wild rice

Cut top off pumpkin. Clean seeds and pulp out - draw face on the pumpkin with marker - or place dried - colorful leaves on platter around pumpkin when serving.

In skillet, brown onion and meat. Add soy sauce, sugar, mushrooms and soup. Simmer 10 minutes. Mix in rice - then pour mixture into pumpkin. Place filled pumpkin in large baking pan. Bake 1 1/2 hours at 350 degrees or until pumpkin flesh is soft. Remove from oven and place on platter.

When serving - scoop out some pumpkin with the meat mixture. Enjoy! Pie pumpkins are a slightly faded color, less fibrous, and usually a bit smaller in size.