Russian Stuffed Pumpkin

Russian Stuffed Pumpkin Recipe

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Bonnie Beck


I love pumpkins and I use them in many ways. You can make a pumpkin custard, stuffed them with a meat and bread stuffing, or make a wonderful pumpkin bread pudding in them.

This recipe is just one way I use a whole pumpkin.

★★★★★ 1 vote
30 Min
30 Min


sugar pumpkin
1/4 c
raisins golden
1/4 c
dried sour cherries
1/4 c
mixed dried fruit
pippin apple (or any good cooking apple) chopped
1/4 c
rice cooked, el dante
sugar to taste, 1 use about 1 tablespoon or you can use any sweetener you like, lyle golden syrup, maple syrup, honey
cinnamon to taste...we like cinnamon so i use about 1/2 tsp.
a pinch of salt
1 Tbsp
1 tablespoon melt butter
boiling water or hot milk, cream, half/half or you could use hot juice

How to Make Russian Stuffed Pumpkin


  • 1Break the stem off. Cut into top like you would if you were doing a pumpkin for halloween. Set top aside. Scoop out the thread part of the pumpkin and discard (save and make roastd salted pumpkin seeds). Now scoop out most of the meat of the pumpkin with a small ice cream scoop or the one you use for cookie dough. Being careful not to break the skin of the pumpkin. Make sure to save the top of the pumpkin.
    Mix the pumpkin meat, raisins, cherries, dried mix fruit together, sugar, spices, butter, and rice together in a bowl. Stuff pumpkin with this. Pour boiling water into the pumpkin..just about enough to come to the top of the pumpkin. Add top before placing in oven. It's done when the outer skin is tender.

    Bake at 325* till pumpkin is soft. It's done when the outer skin is tender.

    Serve hot.

    Optional: Add roasted walnuts, pecans, almonds and nut you like.

Printable Recipe Card

About Russian Stuffed Pumpkin

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #Fruit, #rice, #pumpkin