1 whole fresh pumpkin, med. size
1 lg. pork, lean and finely ground
1 lb. beef, lean and finely ground
1 lg. Spanish onion, finely chopped
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/4 tsp. ground sage
Salt and pepper to taste
1 to 1 1/2 c. fresh mashed potatoes

Cut a hat (or lid) in the top of pumpkin and clean all seeds out of the interior. Rinse out the interior and dry with a paper towel. Set pumpkin aside.

Saute beef and pork slowly until cooked. Remove from the pan and drain the fat from the meat. Saute the onion in butter until golden. Add the meat and spices together and heat.

Add enough mashed potatoes to meat mixture to hold it together, and place mixture in the pumpkin cavity. Place filled pumpkin in a pie pan with 1/4 inch of water in the bottom of the pan.

Bake in a preheated 350 degree oven for approximately 45 minutes, or until the pumpkin sinks or contracts somewhat. A toothpick should come out clean when done.

NOTE: Spices may be adjusted to taste, and allspice may be used as well.