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Stuffed Pumpkin With Cranberry-Raisin Bread Pudding

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1 (2 1/2- to 3-pound) pumpkin*

2 tablespoons butter or margarine, melted and divided

2 tablespoons sugar, divided

2 large eggs

1/2 cup sugar

1/2 cup butter or margarine, melted

3/4 cup half-and-half

3/4 cup chopped pecans, toasted

1 (16-ounce) raisin bread loaf, cut into 1-inch cubes

1/2 cup fresh cranberries

lemon-Vanilla Sauce

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