Stuffed Pumpkin

Stuffed Pumpkin Recipe

Stuffed Pumpkin

Amy Williams
Stuffed Pumpkins are such a comfort food during the crisp fall months. It can be served as a main dish or sliced smaller for a side dish.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: bread, comfort food, pumpkin, sausage
Prep Time: 40 minutes
Cook Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 8 servings


  • 2 Small Pumpkins
  • 1/2 lb Bread Cubes Dried
  • 1/4 lb White Cheddar Cubed
  • 1/4 lb Gruyere Cubed
  • 1/2 lb Jimmy Dean Breakfast Sausage
  • 5 cloves Garlic Minced
  • 6 Green Onion Sliced Thin
  • 1 Cup Heavy Cream


  • Cut a lid off the top of both pumpkins.
  • Clean out the seeds and strings from the inside of the pumpkins.
  • Season the insides with kosher salt and pepper.
  • Place pumpkins on a parchment lined baking sheet and set aside.
  • In a large skillet brown sausage over medium high heat.
  • Add in minced garlic and sliced green onions and cook for another minute.
  • In a bowl toss together cooked sausage and dried bread cubes.
  • Stir in both cheeses.
  • Fill both pumpkins with stuffing and press down to get as much in as you can.
  • Slowly pour 1/2 cup of heavy cream over each pumpkin. If any drips down the side of the pumpkin, whip clean with a paper towel.
  • Place lids on top and place on the center rack of your oven. Be sure the stems are not touching the top of your oven.
  • Bake for 90 minutes at 350 F.
  • Remove lids and bake for another 30-40 minutes until the tops are lightly golden brown.
  • Sprinkle with chopped chives and let cool for 15 minutes before serving.
  • Slice into 4 wedges and serve.
Tried this recipe?Mention and tag @mynameissnickerdoodle!


I find the best way to eat this is to use a fork and knife to cut into the stuffing and scrap out some of the cooked pumpkin all in one bite.  Leave behind the rind.

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