This is the easiest and yummiest thing in the world to make and it looks so wintry-stunning and smells so good! For Thanksgiving I think I’ll make three – one with a vegetarian version of turkey stuffing, one packed with savory bacon and sausage, and one with a sweet cinnamony flavor – all lined up in a row on a platter. This is a picture heavy post because it’s just such a pretty meal. So check what you have in the fridge and start imagining what you want to throw in there; I can’t wait to get home and bake up another one!
Get the full Savory Stuffed Pumpkin Recipe after the jump…
Savory Stuffed Pumpkin Recipe
1. Cut a nice top off your pumpkin and clean the insides out. Save the seeds for toasting!
2. Wash the outside of your pumpkin and season the inside with salt and pepper. Cut up some stale bread (toast the cubes if it isn’t stale) and start stuffing. Alternate layers of bread, cheese (i used goat but gruyere or blue would work well), crushed garlic and anything else you want to add:
3. Stuff it really full! In a seperate container mix together cream with some salt, white pepper and nutmeg, you can use any spices you like (for my size pumpkin i used about 3/4 of cup of cream):
4. Pour the cream into the pumpkin:
5. Replace the lid. I soaked the stem in water for a bit so it wouldn’t burn in the oven:
6. Put it in the oven at 375 degrees for about an hour and a half, then remove the lid and bake it another twenty minutes so it gets all bubbly:
I surrounded mine with toasted pumpkin seeds for prettiness:
8. Serve it up in slices, the skin will peel right off and you take bites of pumpkin flesh scooped with the stuffing. IT IS SO GOOD!
You are making me my own when I visit.
PS. Where did you find a pumpkin with such a beautiful stem?
it looks sooooo good, yummy yum yum 🙂
jc it was at the pumpkin patch near the grove where they also had baby dolls with red eyes playing dead in dilapidated cribs…it was too creepy
I'm a new follower, and I made this last night. The pumpkins were fairly small, so I did a swiss cheese one and a blue cheese one. I love both of them. Thanks for this recipe!
saw the link to this on the kitchn – it looks fantastic! my vegetarian sister is coming to town for thanksgiving, i might have to make this for her. yum.
This looks fantastic. I cannot wait to try this. Did you adjust the cream for the bacon and sausage version? Thanks!
I am making this for dinner – just bought a lot of Dutch cheese. YUM!!
Oh holy cow! This is incredible looking, and so so simple. I am making one this weekend for a fall potluck!
Just one question – how much goat cheese did you use? I have a little pack that is almost full and I wonder if it would be enough for a whole pumpkin…
courtney sorry i didnt get back to you sooner! i had an almost-full package and used the whole thing, but i really, really love goat cheese 🙂 did you make your pumpkin? how did it turn out? i made two more this weekend for my in-laws…i could eat this everyday!
No problem, Jaime! I actually made it tonight and documented it on my own blog. I think yours is much more beautiful, but I defintely enjoyed making it. I think I will try stuffing one with my apple-sausage stuffing this Thanksgiving.
Thanks for a great recipe!
WHAT?! I missed this last year, thanks for reposting it again for us to enjoy. I have to make this , HAVE TO.
I made this two nights ago and it was yummy! We had a small pumpkin from our organic vegetable box which gets delivered every week. We had never made anything with pumpkin except using canned pumpkin. This recipe was so incredible. We used just regular sliced bread cause it's all we had, but it would be so tasty with a higher quality bread. My husband was sad when ate the leftovers the next day for lunch.
what could you do to replace the cream and cheese if someone with lactose-intolerance?
Hi Starchild. How about using coconut cream and stuffing with rice and spicy tofu? I'm thinking about doing one like this myself.
[…] Savory Stuffed Pumpkin from Prudent Baby […]