That's one amazing portrait!

[not vegan - vegeratarian]:

Overstuffed Pumpkin - Recipe courtesy Tyler Florence from Food 911, with additions by Lesa May!

1 (4 to 5 pound) pumpkin
1/4 cup melted butter
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
*2 Granny Smith apples, peeled and cubed
1 teaspoon celery seed
1 teaspoon fennel seed
2 oranges, zested
1/4 cup chopped fresh parsley, divided
1/4 cup chopped fresh sage, divided
1 cup Sauvignon Blanc wine
1 cup heavy cream
**1 (16-ounce) package cornbread stuffing
3 cups chicken broth
2 eggs, beaten

Additional Ingredients:
*I plan to make mine this year with 1/2 cornbread and 1/2 torn up pumpkin muffins. (About 3 to 4 muffins should do it.)
**I also add equal measures of chopped pecans, fresh cranberries, and golden raisins - about 1/2 cup each.

(Some people like to add a handful or two of roasted and seasoned pumpkin seeds that come fresh from the pumpkin for extra crunch, but that's up to you!)

Preheat oven to 350 degrees F.

Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Brush the inside flesh with melted butter, season with salt and pepper. Place pumpkin on a roasting rack set inside a pan; bake for 15 minutes.

In a large skillet, heat oil over moderate heat. Add onion, garlic, apples, pecans, cranberries, raisins, celery seed, and fennel seed. Sprinkle in orange zest and 2 tablespoons each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol. Stir in the cream, check seasoning.

Scrape the mixture into a large bowl and fold in the cornbread and pumpkin muffins.

Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened. Add remaining parsley and sage. Fill the pumpkin with stuffing, return to the oven, and bake 20 minutes until the eggs are cooked and the stuffing has a little lift. Serve stuffing in the pumpkin bowl topped with lid.

cool!