heat oven to 375

slice off and reserve top one and one half inches of pumpkin

scoop out seeds and stringy pulp

melt 2 tablespoons butter in a large skillet over med. heat

add the bread and cook, stirring occasionally, until golden, about 4 minutes. transfer to bowl

add the remaining 1 tablespoon butter, apples, brown sugar and raisins to the skillet and cook until apples are crisp tender, about 4 minutes

stir in the rum, vanilla, cinnamon, and pinch of salt.

return bread to skillet.

put pumpkin in small baking dish and fill pumpkin with apple mixture.

cover with the pumpkin top and add 1 inch of water to baking dish.

cover loosely with foil and bake until pumpkin is tender, 2 hours to 2 hours and 30 minutes.

remove the foil and pumpkin top and return stuffed pumpkin to oven.

bake until filling is lightly browned, about 10 minutes.

To serve, scrape pumpkin flesh and stir into apple mixture. Can put little whipped cream ln top.