From savory to sweet, the sky’s truly the limit for unique recipes you can stuff into your pumpkins. Below, we’ve rounded up some of our favorite stuffed pumpkin recipes that are sure to get your guests talking. We’ve also included some helpful tips and step-by-step instructions on how to hollow out your pumpkins so you can get cooking!
How To Prepare A Pumpkin For Stuffing
Follow these steps to clean, cut, and hollow out your pumpkins:
Step 1 – Clean
Even if you’re not going to eat the pumpkin flesh, you still need to wash the outside of your pumpkins. Preparing your pumpkin by cleaning off any dirt or debris will ensure that your food won’t be exposed to bacteria.
Under clean running water, scrub the outside of your pumpkins with a vegetable brush. Pat dry with a paper towel or a clean cloth.
Step 2 – Cut
Using a sharp knife or pumpkin carving kit, cut an opening in the top of your pumpkin. Make sure to make the opening wide enough so you can easily remove the top.
Step 3 – Hollow
Using a large spoon or ice cream scoop, begin to scrape away the inside of the pumpkin. Make sure to remove all the pulp and seeds from the center and edges of your pumpkin. The stringy inner walls should also be eliminated, leaving a clean and hollowed-out pumpkin.You can wash and save the seeds for a tasty snack later.
Now that your pumpkins are prepped, let’s get cooking!
1. Mushroom And Quinoa Stuffed Pumpkin (4)
This vegetarian stuffed pumpkin recipe will come in handy if you’re looking to make something healthy and delicious. It features flavorful mushrooms, quinoa, and a combination of herbs and spices.
- 6 mini pumpkins
- 1 C uncooked quinoa
- 2 C vegetable broth
- 1 Tbsp plus 2 tsp olive oil
- 8 oz sliced button mushrooms
- 1 C chopped leeks
- 1 clove minced garlic
- 1/8 tsp rosemary
- 1/4 tsp thyme
- 1/3 C dry white wine
- 1/2 tsp salt
- 1/8 tsp black pepper
- Preheat the oven to 400° F. Wash and prepare pumpkins as described above.
- Lightly brush the outside of the pumpkins with olive oil and place on a baking sheet. Bake for 25 minutes or until the pumpkin skin softens.
- Meanwhile, prepare the quinoa by combining it with vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15 minutes or until it is cooked through. Set aside.
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the mushrooms, leek, garlic, rosemary and thyme and cook for about 5 minutes or until the vegetables are softened.
- Pour in the white wine and simmer for about 1 minute or until it has almost completely evaporated.
- Stir in the cooked quinoa, salt and pepper and mix to combine. Taste and adjust the seasonings if needed.
- Take the pumpkins out of the oven and fill them with the quinoa mixture. Garnish with a sprinkle of fresh herbs.
Mac And Cheese Stuffed Pumpkin (3)
Cheesy, melt-in-your-mouth mac and cheese is even better when it’s stuffed inside a warm, roasted pumpkin. We love adding zesty sausages and woody herbs for a culinary experience you won’t soon forget.
- 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds
- Sea salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1/4 pound mild Italian pork sausage
- 4 ounces elbow macaroni
- 5 ounces Fontina, cut into 1/4-inch cubes
- 2 ounces Gruyère, cut into 1/4-inch cubes
- 3 scallions, diced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 1 cup heavy cream
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside. Follow the instructions under “how to prep a pumpkin” above to prepare the pumpkin for filling. Make sure you have a wide enough opening at the top of your pumpkin so that it can be filled easily. Bake for 45 minutes, or until the pumpkin skin softens.
- Heat the olive oil in a large skillet over medium heat. Add the sausage (casings removed) and cook for about 5 minutes or until browned. Save the sausage fat from the skillet.
- Bring a large pot of salted water to a boil, then add macaroni and cook according to package instructions.
- Drain macaroni, then rinse with cold water and set aside.
- In a large bowl, combine the cooked macaroni, sausage, cheeses, scallions and herbs. Add the cream, then mix to combine.
- Carefully fill the prepped pumpkin with the mac and cheese mixture, making sure to evenly distribute throughout.
- Cover the top of the pumpkin with its top and place it back on the baking sheet. Bake for an additional 30 minutes, or until the cheese is melted and bubbly. Uncover the top of the pumpkin and bake for another 5 minutes or until the cheese is golden brown.
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Wild Rice Stuffed Pumpkin (6)
This vegan stuffed pumpkin recipe is an easy and healthy way to enjoy the sweet flavor of squash. We love adding protein-packed wild rice and fresh vegetables for a nourishing meal that will keep you full and satisfied.
- 5-6 mini pumpkins
- 1 ½ cups cooked wild rice
- 3 tablespoon olive oil
- 1 ½ cup diced yellow onion
- ½ tablespoon minced garlic
- 1 ½ cups cremini mushrooms, diced
- ½ cup finely diced celery
- 1 ½ teaspoons dried basil
- 1 ½ teaspoon dried oregano
- ¾ teaspoon dried sage
- 2 tablespoons freshly chopped parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅓ cup vegetable broth or water
- ½ cup finely chopped pecans
- ½ cup fresh cranberries
- ½ cup (gluten free) Italian breadcrumbs
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Follow the instructions under “how to prep a pumpkin” above to prepare the pumpkins for filling.
- Cook wild rice according to the instructions on the package
- Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook for about 5 minutes or until softened.
- Add the mushrooms and celery and cook for an additional 5 minutes or until softened.
- Stir in the cooked wild rice, seasonings and parsley. Add the vegetable broth (or water) and let it simmer for an additional 5-7 minutes or until the liquid is absorbed.
- Remove from heat and stir in chopped pecans, cranberries and breadcrumbs.
- Carefully fill the prepped pumpkins with the wild rice mixture, making sure to evenly distribute throughout.
- Cover the top of each pumpkin with its own top and place it back on the baking sheet. Bake for 40 minutes, or until the top of the pumpkins are golden brown. Sprinkle with breadcrumbs and pop back in the oven for an additional 3 minutes.
- Allow the pumpkins to cool for about 10 minutes before serving. Enjoy!
Serving Size: 1 pumpkin | Calories: 437 | Sugar: 20.7 g | Sodium: 327.3 mgFat: 15.3 g | Carbohydrates: 71 g | Fiber: 11.6 g | Protein: 11.4 g
Read More: Healthy Pumpkin Pie Recipe That’s Fool-Proof
Savory Sausage Meat Stuffed Pumpkin (1)
What makes stuffed pumpkin better than browned chunks of fresh sausage meat? That’s right – nothing! This savory sausage meat stuffed pumpkin is the perfect way to dress up your holiday dinner table.
- 3 pound sugar pie pumpkin (a bigger pumpkin will need more bread cubes)
- 4 cups dried bread cubes
- 1 TBSP light olive oil or vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup diced onion, you can white or yellow
- 1/2 cup diced celery
- 16 ounces mild Italian sausage (or your favorite fresh sausage)
- 2 apples, peeled and diced
- 2 teaspoons minced garlic
- 1 cup chicken stock
- 2 eggs
- 1 TBSP rubbed sage
- 1 TBSP fresh rosemary
- 1 cup dried cranberries
- Preheat the oven 375°F.
- Cut off the top of the pumpkin and scoop out all the seeds and fibers with a spoon, discard.
- Toss the bread cubes in olive oil and season with salt and pepper, set aside.
- Heat a large skillet over medium heat and add the crumbled sausage (remove casings first). Cook until the sausage is browned, about 8 minutes.
- Add the onions, celery, apples and garlic to the pan and cook for an additional 5 minutes.
- Add the chicken stock, eggs and herbs and simmer for an additional 5 minutes or until the liquid is absorbed.
- Remove from heat and stir in the dried cranberries and bread cubes.
- Carefully stuff the pumpkin with the sausage mixture, making sure to evenly distribute throughout.
- Cover the top of the pumpkin with its own top and place it back on a baking sheet. Bake for 40 minutes, or until the top of the pumpkins is golden brown.
- Uncover and bake for an additional 10 minutes.
- Allow the pumpkin to cool for about 10 minutes before serving. Enjoy!
Serving Size 1 | Amount Per Serving | Calories 456 | Total Fat 24g | Saturated Fat 9g | Trans Fat 0g | Unsaturated Fat 15g | Cholesterol 63 mg | Sodium 300mg | Carbohydrates 25g | Fiber 7g | Protein 18g |
Millet And Mushroom Stuffed Holiday Pumpkin (2)
As a vegetarian, your dinner table centerpiece doesn’t have to be limited. Sure, it won’t be the traditional turkey, but with this Millet and Mushroom Stuffed Holiday Pumpkin, your guests will be just as delighted.
- 1 13 lb/6 kg Muscat squash, or any eatable pumpkin of the same size
- 1 1/2 cup / 300 g uncooked millet or white quinoa
- 1 large knob of coconut oil, ghee or olive oil
- 2 large onions, finely chopped
- 9 oz / 250 g brown mushrooms, quartered
- 2 large stems kale, stems removed and finely chopped
- 3 tbsp white wine or water
- 1 tsp dried thyme
- sea salt and pepper
- 1 cup / 3,5 oz/ 100 g cranberries (fresh, frozen or dried)
- 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative)
- 2 stems flat-leaf parsley, finely chopped, save a little for serving
- 5 1/2 oz / 150 g goat’s or sheep’s feta cheese (optional), save a little for serving
- Prepare the pumpkin: Preheat the oven to 350°F / 175°C. Cut off the top of the pumpkin and scoop out all the seeds and fibers with a spoon, discard.
- Prepare the millet: Bring the millet and 2 cups of water to a boil in a medium saucepan. Reduce heat and let it simmer for 15 minutes, or until millet is cooked and the water has been absorbed. Fluff with a fork and set aside.
- Heat the coconut oil, ghee or olive oil in a large skillet over medium heat.
- Add the onions and sauté for 5 minutes, or until softened and golden.
- Add the mushrooms, kale and white wine (or water) to the pan and cook for an additional 5 minutes.
- Add the cooked millet, thyme and season generously with salt and pepper. Stir to combine for about 1 minute, then remove from heat.
- Stir in the cranberries and almonds (or pumpkin seeds) to the millet mixture in the skillet.
- transfer the millet mixture to the pumpkin cavity and sprinkle with feta cheese (optional). Replace the top of the pumpkin.
- Bake for 1 hour, or until the top of the pumpkin is golden brown and the inside is cooked through.
- Remove from the oven and let cool for 5 minutes. Serve garnished with parsley and feta cheese (optional). Enjoy!
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Chicken And Potato Stuffed Pumpkin (5)
Stuffing a pumpkin with an entire meal makes for a surprisingly easy and delicious dinner you can serve as the main dish. This one is made with chicken,baby white potatoes, green beans, snap peas and leeks.
- Coarse salt and freshly ground pepper
- 10 brussels sprouts, trimmed
- 6 ounces green beans, trimmed
- 4 ounces sugar snap peas, trimmed
- 1 cheese pumpkin (about 10 pounds), seeded, top reserved
- 3/4 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed
- 10 chicken thighs and legs, skin-on
- 1 cup homemade or store-bought low-sodium chicken stock
- 2 tablespoons unsalted butter
- 3 medium crisp baking apples (any type), cored and quartered
- 1 jar (7 ounces) vacuum-packed whole peeled chestnuts
- 12 ounces baby white potatoes, quartered2 leeks, halved, light-green and white parts only, rinsed well and cut diagonally into 1 1/2-inch-thick slices
- 5 carrots, cut diagonally into 1-inch-thick slices
- 2 turnips, cut into eighths
- 4 parsnips, cut diagonally into 1-inch-thick slices
- 1/2 medium butternut squash, seeded and cut into 1-inch cubes
- 1/2 celery root, peeled and cut into 1-inch cubes
- 2 tablespoons thinly sliced garlic
- 1/2 cup packed fresh flat-leaf parsley, coarsely chopped
- Prepare the greens: Make an ice bath in a large bowl and set aside. Bring a medium pot of salted water to a boil over high heat. Add the brussels sprouts, green beans and snap peas.
- Cook until the vegetables are just tender, about 3 minutes. Drain and plunge them into the ice bath to stop cooking. Drain the vegetables and pat dry; set aside.
- Prepare the pumpkin: Preheat the oven to 400°F. Put the cleaned and hollowed out pumpkin in a roasting pan. Rub with 1 tablespoon of the oil and season lightly with salt and pepper.
- Replace top; roast until golden brown on outside and still holding shape, but slightly tender on the inside, about 1 hour.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper; add to the skillet, skin-side down. Cook until golden brown and crispy, about 7 minutes.
- Flip and cook until lightly golden on the other side, about 4 minutes. Transfer to a baking sheet and roast for 40 minutes. Reservee the pan juices
- Deglaze the skillet with the chicken stock, scraping to remove any brown bits from the bottom. Set aside.
- Heat the butter and remaining oil in a large pot over medium heat. Add the apples and chestnuts; cook for about 5 minutes.
- Roast the vegetables: Add the potatoes, leeks, carrots, turnips, parsnips, celery root and squash to the bowl and season with oil, salt and pepper. Spread the vegetables on a large rimmed baking sheet and roast until golden brown and tender, stirring once, about 30 minutes.
- Add brussel sprouts, green beans garlic, apple mixture and snap peas to the baking sheet with the roasted vegetables and toss to combine. Cook for an additional 15 minutes.
- Stuff the cooked pumpkin with the vegetable mixture and top with chicken thighs. Top with reserved pan juices.
- Serve the stuffed pumpkin warm, garnished with parsley.
The Bottom Line
Stuffed pumpkin can be whatever you choose—sweet, savory, or a combination of the two. With these easy recipes, you can enjoy the taste of autumn all year round! Enjoy this hearty and delicious meal or side dish.
This article is intended for general informational purposes only and does not address individual circumstances. It is not a substitute for professional advice or help and should not be relied on to make decisions of any kind. Any action you take upon the information presented in this article is strictly at your own risk and responsibility!
- A SEASONAL AND SAVORY STUFFED PUMPKIN (2021, littlehousebigalaska.com)
- Holiday Stuffed Pumpkin (n.d., greenkitchenstories.com)
- Mac & Cheese Stuffed Pumpkin (n.d., cookingontheside.com)
- SAVORY MUSHROOM AND QUINOA STUFFED MINI PUMPKINS (2016,simpleseasonal.com)
- Stuffed Pumpkin Stew (2008, marthastewart.com)
- WILD RICE STUFFED MINI PUMPKINS (2018, crowdedkitchen.com)