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.
We were first introduced to a version of this recipe years ago. It was a tradition for their family and they were kind enough to share it with my family! The very first bite, my husband and I looked at eachother and we knew we had to make it our family’s tradition as well! This has a very similar recipe profile as my Sausage and Herb Stuffing. Maybe that’s why we liked it so much! It would be perfect paired along side my Roasted Turkey and Roasted Garlic and Rosemary Mashed Potatoes.
Perfect Holiday Recipes
I’ve served this at parties and most people are unsure about how to eat it. I typically will cut the final pumpkin into fourths or sixths depending on how large it is. The pumpkin is cooked to perfection and is soft. So when you take a bite you simply use your fork to grab some stuffing and a bit of the pumpkin. Leaving the rind behind.
I promise you’ll have people asking for seconds! A wonderful meal on it’s own or can be served as a side dish for your holiday feast.
How To Cook A Pumpkin
- 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.
Please make sure you check out these other holiday recipes!
Slow Cooker Holiday Wassail
White Cheddar Cheese Ball
Orange Cranberry Oatmeal Cookies
Soft Maple Cookies recipe by Recipe Rebel
Stuffed Pumpkin Recipe
Stuffed Pumpkin
Ingredients
- 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
Instructions
- 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.
Notes
*Originally posted November 2022 and updated October 2023.
