Stuffed & Baked Pumpkin

By • November 8, 2013 4 Comments

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Author Notes: This is a fun recipe using sugar pumpkin and other flavors from our fall harvest all packaged up and then baked into a delicious autumn presentation. I first got this idea from a 1980 something Yankee magazine, since then I’ve seen many variations.

It’s very easy and so versatile, just hollow out a pumpkin and fill it with your favorite stuffing – every time I’ve made this it’s different. My next pumpkin adventure will be to stuff with pumpkin cheesecake flavors and serve it for dessert.

Note: sugar and pie pumpkins are the same thing; you don’t want to use a jack-o-lantern pumpkin.


Makes one 3-lb sugar pumpkin

  • 1 sugar pumpkin, about 3 pounds
  • 1 cube room temperature salted butter on hand, won’t use it all
  • 1/4 pound stale baguette, torn into 1/2-inch chunks
  • 1/4 pound cheese, Gruyère, cheddar, or a combination, cut into 1/2-inch chunks
  • 1/2 cup black forest ham, diced into small cubes
  • 1 medium granny smith apple, diced into small cubes
  • 2 small diced Jalapeno, seeds included
  • 1 small sweet onion, diced
  • 2–4 garlic cloves (to taste), coarsely chopped
  • 1-1/2 teaspoon fresh thyme & rosemary combined, minced
  • About 1/3 cup heavy cream
  • Salt to taste and freshly ground pepper
  1. Preheat the oven to 325°F.
  2. Cut off the top of the pumpkin, creating a lid about 4 inches in diameter, de-seed. Set aside. Using your hand or long metal spoon, scoop the seeds and strings out of the pumpkin.
  3. Rub the cut side of the lid and the inside of the pumpkin with the 1 tablespoon room-temperature butter. Place the pumpkin, cut side up, in a deep baking dish or pan that you can bring to the table. Set aside.
  4. In a large bowl combine the baguette, cheese and ham. Set aside until needed.
  5. In a skillet, melt 3 tablespoons butter over medium heat. Add the apple, jalapeno, onion, garlic and herbs, stir until soft, about 8 minutes. Fold into the bread mixture. Salt and pepper to taste.
  6. Stuff the pumpkin until it is just about filled; then pour cream to within 1 inch of the rim, add just enough cream to moisten the filling. Fit the lid onto the pumpkin.
  7. Bake until the pumpkin begins to soften and brown on the outside and the stock bubbles on the inside, 1½ to 2 hours.
  8. To serve, use a spoon to carefully scrape the walls of the pumpkin to remove some tender pumpkin flesh with each serving of stuffing; it’s up to you, you could eat the skin too, just cut the pumpkin into slices to serve…I’ve not tried that.
  9. It’s really best to eat this as soon as it’s ready. But, if you’ve got leftovers, scoop them out, or cut into slices if you prefer; cover, chill and reheat the next day.

More Great Recipes: Cheese & Dairy|Entrees

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