Savory Stuffed Pumpkin

1 1⁄2 pounds ground beef
1 medium onion, chopped
1 can (103⁄4 ounces) condensed cream of mushroom soup, undiluted
1 jar (4 ounces) sliced mushrooms, drained
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 skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Add soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in rice and water chestnuts. Wash pumpkin; cut a 6 inch 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 15-inch by 10-inch by 1-inch baking pan. Rub oil over outside of pumpkin. Bake, uncovered, at 350 degrees for 11⁄2 hours or until pumpkin is tender. Scoop out some pumpkin with each serving of beef mixture.

Yield: 6 servings.