Baked Stuffing Pumpkins

Nancy Allen


These were new this year on our thanksgiving table and they were yummy. You can eat the pumpkin along with the stuffing! YUM!

★★★★☆ 1 vote
6 small pumpkins
25 Min
1 Hr 30 Min


6 small
2-3lbs each, pumpkins, free out of seeds and pulp
4 c
brown rice, cooked
2 c
whole wheat bread or cornbread, cubed
1 large
white onion, chopped
1 c
celery, chopped
grannysmith apples, unpeeled & chopped
1 c
roasted chestnuts or a handful of cashews
1 1/2 Tbsp
italian seasoning herb mix
1/4 tsp
sweet paprika
1 stick
butter, melted
2 c
chicken or vegetable stock
2 Tbsp
soy sauce
salt & pepper, to taste


1Cut off top or lid of pumpkins, clean out the inside of seeds and stringy pulp. Set the pumpkins on a large oiled baking sheet. Cook your brown rice according to directions on box. Preheat oven to 350. With a knife cut an x on the flat side of the chestnut and place the x side up on a cookie sheet 3-5 minutes until the x curls back to expose the nut, you must shell them while they are hot then chop them.
2Combine cooked rice, bread cubes, onion, celery, apples, chestnuts, and herbs then mix well. Add stock, butter(melted) and soy sauce and mix well again. Salt and pepper and mix one last time.
3Stuffing should be moist but not wet. Pack loosely into pumpkins and replace lids and bake on oiled baking sheet at 325 degrees for 1 hr. 30 minutes.
4It is done when a fork pushes easily through the pumpkin. Transfer to casserole dish and serve at the table. Scooping out some of the tender pumpkin as well with the stuffing. We enjoyed these a lot.

About Baked Stuffing Pumpkins

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American