Perfectly Edible Stuffed Pumpkins

We have grown up in a house that completely embraces pumpkins. My love for pumpkins and Fall, comes from my mother, who is always so creative in the kitchen. A few years back she made stuffed pumpkins. Initially I was hesitant, stuffed pumpkin does not sound super enticing, but when I took my first bite I knew I was hooked. These are so fun to make, and you can even eat the rind of the pumpkin! 

We recently made these for a family party. We have a few vegetarians in our extended family, so we opted to do one sausage stuffed pumpkin and one tofu pumpkin. They both turned out so good and were a huge hit at the party! This recipe is for 1 stuffed pumpkin, so if you are wanting to make two, make sure you double the recipe. 

Stuffed Pumpkins


1 3-4 lb pie pumpkin (they are the short, squat pumpkins)
1 onion, chopped
1 lb sausage, ground beef or tofu
3 eggs
1 cup cooked multi grain rice or quinoa
¾ t pepper 
½ dry mustard
1 ½ t pumpkin pie spice
1 ½ cinnamon 


Cut off the top of the pumpkin, clean out the inside and save the top. 

Prepare rice/quinoa according to box and set aside

Brown the meat (or tofu) in a saucepan. Add in onions and cook until clear. Drain liquid and combine the meat with the rice.

Combine eggs, pepper and dry mustard.

Mix remaining spices in a bowl, divide in half. Stir half of the spices into the egg mixture, and set the remaining in half. 

Using a knife, poke holes throughout the inside of the pumpkin, make sure not to go through the pumpkin, just to the outside. 

Rub the remaining spices onto the inside of the pumpkin. 

Combine the rice, meat, and egg mixture. Pour into the pumpkin, filling to the top. 

Place the pumpkin into an oven safe pan, with tall sides. Add in ½ cup of water and place the pumpkin top back on. 

Bake at 350° for 2 hours, pumpkin should be soft to the touch, similar to a cooked pepper. Make sure there is at least ½ cup of water in the pan at all times. 

Lift pumpkin out of oven, and serve on a platter. Cut the pumpkin into halves or wedges and add butter/salt to taste. 

Remember you can eat the pumpkin, as well!


Happy cooking, 

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