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individual stuffed thanksgiving pumpkins

Photo by: Milekey
review
Private Recipe by
Annacia *
Moose Jaw, SK

These are the cutest things! and they don't taste half bad either. They are quite popular here at my house and not hard to make (always a +). I haven't tried this with the yeast, I just add another 1/2 cup of bread crumbs. I hope you enjoy them. P.S. The pumpkins that I use are called Sugar Babys in my area.

yield 8 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For individual stuffed thanksgiving pumpkins

  • 8
    small fresh pumpkin (baby)
  • 1/3 c
    vegetable stock
  • 1/2 c
    onion (finely chopped)
  • 2
    large garlic cloves (minced)
  • 1/2 tsp
    dried sage
  • 1/2 tsp
    dried thyme
  • 1 c
    whole wheat breadcrumbs
  • 1/4 c
    nuts, toasted (your favorite)
  • 1/3 c
    celery (finely chopped)
  • 1/4 c
    dried apricot (chopped)
  • 1/2 c
    nutritional yeast flakes, grated
  • salt to taste

How To Make individual stuffed thanksgiving pumpkins

  • 1
    Preheat oven to 350 degrees. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.
  • 2
    In a large skillet over medium-high heat, heat stock to simmering and cook onions until softened but not browned.
  • 3
    Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.
  • 4
    Fill pumpkins with stuffing. Any remaining stuffing may be baked separately in a lightly oiled baking dish.
  • 5
    Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to over bake the pumpkins, because they will split.
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