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Stuffed Mini Pumpkins

Stuffed Mini Pumpkins: A Cozy Fall Treat for Everyone

Stuffed Mini Pumpkins are a delightful fall dish filled with savory flavors, perfect for gatherings and make-ahead convenience.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 4 pieces Small Sugar Pumpkins about 6-8 inches in diameter
  • 2 tablespoons Olive Oil can be substituted with melted butter
  • to taste Salt adjust according to preference
  • to taste Black Pepper omit for a milder flavor
For the Filling
  • 1 pound Ground Turkey can be swapped for lentils or mushrooms
  • 1 piece Onion finely chopped
  • 2 cloves Garlic minced, can use garlic powder
  • 1 stalk Celery finely chopped, optional
  • 1 cup Carrots finely chopped, can use parsnips
  • 1 cup Dried Cranberries can use raisins or chopped dates
  • 2 tablespoons Fresh Sage chopped
  • 2 tablespoons Fresh Parsley chopped, optional
  • 1 teaspoon Dried Thyme can use fresh but less
  • 1 teaspoon Dried Rosemary optional
  • 1/2 teaspoon Ground Nutmeg can substitute with cinnamon
For Cooking
  • 1 cup Chicken Broth can use vegetable broth
  • 2 cups Cooked Wild Rice or brown rice, quinoa is gluten-free
  • 1/2 cup Grated Parmesan Cheese optional, can omit or use nutritional yeast

Equipment

  • Baking Dish
  • Skillet
  • Oven
  • Spoon
  • Knife

Method
 

Step‑by‑Step Instructions for Stuffed Mini Pumpkins
  1. Preheat your oven to 375°F (190°C).
  2. Wash the mini sugar pumpkins and slice the tops off to create lids. Scoop out seeds and pulp.
  3. Drizzle olive oil inside each pumpkin, seasoning with salt and black pepper.
  4. Place the pumpkins in a baking dish and bake for 30–40 minutes until slightly softened.
  5. In a skillet, heat olive oil and sauté ground turkey until browned, about 6–8 minutes. Drain excess grease.
  6. Add chopped onion, minced garlic, celery, and carrots to the skillet, sauté for 5–7 minutes.
  7. Stir in cranberries, sage, parsley, thyme, rosemary, nutmeg, salt, and pepper, then cook for 1–2 minutes.
  8. Pour in chicken broth and let simmer for 5–10 minutes. Fold in cooked rice and Parmesan if using.
  9. Stuff each pre-baked pumpkin with the turkey and rice mixture, pressing lightly. Replace tops.
  10. Bake the stuffed pumpkins for an additional 20–25 minutes until filling is hot and tops are golden.
  11. For browning, remove tops for the last 5–10 minutes of baking.

Nutrition

Serving: 1pumpkinCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 450mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

These Stuffed Mini Pumpkins are a festive dish that allows for creativity with variations in fillings. They're perfect for cozy family gatherings.

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