Spicy Stuffed & Baked Pumpkin

November  8, 2013
3 Ratings
  • Makes one 3-lb sugar pumpkin
Author Notes

This is a fun recipe using sugar pumpkin all packaged up and then baked into a delicious, spicy, 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. 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.


What You'll Need
  • 1 sugar pumpkin, about 3 pounds
  • 1 cube room temperature salted butter on hand, won’t use it all
  • 2-1/4 cups stale baguette, torn into 1/2-inch chunks
  • 1-1/4 cup cheese, combo of Gruyere or Jarlsberg & Pepper Jack, 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
  • 1/2 cup sweet onion, diced
  • 2–4 garlic cloves (to taste), coarsely chopped
  • 6 tablespoons 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 it. Set aside until needed. 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 and garlic, 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, one tablespoon at a time, to within 1 inch of the rim; enough 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. Best served as soon as it’s ready. If you have leftovers, cut the pumpkin into slices, cover, chill and reheat the next day.

See what other Food52ers are saying.

  • lapadia
  • ljwalker53
  • Anna "newbie"
    Anna "newbie"

4 Reviews

ljwalker53 November 10, 2013
Sounds and looks tasty - very unique way of stuffing pumpkin: lots of different flavors and textures! I especially like the use of Gruyere Cheese. I can really taste the stuffing coming to life with this cheese! Good recipe, Linda.
lapadia November 10, 2013
Thanks, LJ! Gruyere = my favorite.
Anna ". November 10, 2013
Hey, Lindy, I made a hard copy and will try this for Thanksgiving. I can taste it in my mind:)
lapadia November 10, 2013
Ms. AP! I can't wait to hear about your TG pumpkin adventure :)