1 small to medium pumpkin
1 onion, chopped
2 tbsp. vegetable oil
1 (1 1/2 to 2 lb.) ground beef
2 tbsp. soy sauce
2 tbsp. brown sugar
1 (4 oz.) can sliced mushrooms, drained
1 (10 3/4 oz.) can cream chicken soup
1 1/2 c. cooked rice
1 (8 oz.) can sliced water chestnuts, drained

Cut off top of pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front of pumpkin with a permanent marking pen or acrylic paint.

Preheat oven to 350°F. In a large skillet, sauté onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes. Stir occasionally. Add cooked rice and chestnuts. Spoon mixture into pumpkin shell. Replace top and place entire pumpkin with filling on baking sheet.

Bake 1 hour or until meat of pumpkin is tender. Cook time may vary up to 2 hours. Place pumpkin on serving plate. Remove lid and serve mixture plus meat of pumpkin.