Stuffed Mini Pumpkins wowed my picky uncle at cider night. Expect caramelized, savory-sweet pumpkin with a creamy, herby filling; perfect for fall cooks, holiday starters, or a cozy main, and you’ll finish in about 55 minutes.
Easy Stuffed Mini Pumpkins Recipe
Stuffed Mini Pumpkins use the pumpkins as edible bowls, so you skip peeling and extra dishes. You roast the pumpkins while you cook the filling, which saves time. I also lean on shortcuts like microwaveable grains and pre-chopped veggies, and dinner still tastes from-scratch.
You can scale the recipe without fuss. The pumpkins bake on one sheet pan, and the filling doubles easily. Kids can scoop seeds and top with cheese, which turns dinner into a fun project.
Ingredients You’ll Need
- 6–8 mini sugar pumpkins (8–12 oz each), sometimes labeled “pie pumpkins”
- Olive oil, kosher salt, black pepper
- 8 oz Italian sausage (mild or hot) or plant-based sausage; or use rotisserie chicken or canned chickpeas for a quick swap
- 1 small onion, finely chopped (grab pre-chopped to save time)
- 2 garlic cloves, minced
- 3 cups cooked grain: quinoa, farro, or brown rice (microwave pouches work great; I like freezer quinoa or TJ’s brown rice)
- 2 cups chopped kale or baby spinach (frozen chopped spinach works; squeeze out moisture)
- 1/3 cup dried cranberries or diced apple for a pop of sweetness
- 1/3 cup toasted pecans, walnuts, or pepitas for crunch
- 1/2 cup shredded Parmesan or crumbled feta (pre-shredded works)
- 1 tablespoon chopped fresh sage or thyme (or 1 teaspoon dried)
- 1/3–1/2 cup chicken or vegetable broth (Better Than Bouillon adds big flavor with a spoonful)
- 2–3 tablespoons heavy cream or a dollop of Greek yogurt, optional for extra richness
- Red pepper flakes, optional
Equipment:
- Sharp chef’s knife and a sturdy spoon for scooping
- Rimmed sheet pan, parchment, and foil
- Large skillet and a mixing bowl
- Basting brush (or just use a spoon)
- Instant-read thermometer, optional
How to Make Stuffed Mini Pumpkins
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Heat the oven to 400°F. Line a sheet pan with parchment. Slice a thin piece off the bottom of each pumpkin so it stands upright, then cut a 1–2 inch lid from the top and scoop out the seeds and strings.
- Brush the insides and rims with olive oil and season with salt and pepper. Set pumpkins upright on the pan and set the lids next to them, cut side down. Roast for 25–30 minutes, until a fork slides into the flesh with slight resistance.
- Cook the filling while the pumpkins roast. Warm a skillet over medium, add a drizzle of oil, and brown the sausage, breaking it up, 5–6 minutes. Add onion, cook until translucent, then stir in garlic for 30 seconds.
- Add greens and wilt them. Stir in the cooked grain, cranberries or apple, nuts, herbs, and red pepper flakes if you like heat. Moisten with broth and swirl in cream or yogurt if using; the mixture should look juicy, not soupy. Fold in half the cheese and taste for salt and pepper.
- Pull the pumpkins from the oven. Spoon in the filling, mounding slightly. Top with the remaining cheese and nestle the lids back on or set them to the side for presentation.
- Return the pan to the oven for 10–12 minutes to heat through and melt the cheese. If you want extra color, run the pan under the broiler for 1–2 minutes. Rest for 5 minutes, then serve warm.
Tips
- Pick small sugar pumpkins; big carving pumpkins taste watery.
- Cut a tiny slice off the bottom so each pumpkin stands steady and doesn’t tip.
- Salt the interior before roasting; the seasoning sinks into the flesh.
- Roast until tender but not collapsing; aim for a fork-tender shell that still holds shape.
- Squeeze thawed spinach dry; excess water makes the filling soupy.
- Moisten the filling before stuffing; a dry mix won’t reheat well.
- Don’t overpack; stuffing expands a bit and can push lids off.
- Save the seeds and roast them with salt and paprika for a crunchy snack.
Variations I’ve Tried
- Gluten-free: Use quinoa or rice; skip farro. Check sausage and broth labels.
- Vegan: Swap plant-based sausage or chickpeas, use vegetable broth, and sprinkle with dairy-free parm or nutritional yeast.
- Lighter: Use turkey sausage, skip cream, and add extra greens.
- Herb twist: Try rosemary or a pinch of poultry seasoning.
- Flavor add-ins: Cook mushrooms with the onions, add cooked bacon, fold in goat cheese, or season with curry powder or chipotle.
How to Serve Stuffed Mini Pumpkins
Serve one stuffed pumpkin as a main with a lemony arugula salad, or serve halves as a side. I like a drizzle of warm browned butter or balsamic glaze for contrast. Pair with roast chicken or pork tenderloin, and pour cider, pinot noir, or a hoppy pale ale.
Make-Ahead and Storage
You can roast the pumpkin shells up to 2 days in advance, cool, and refrigerate. Cook the filling, chill it separately, then stuff and bake when you need dinner. For a full prep, assemble completely, cover, and refrigerate for 24 hours; add 5–10 minutes to the final bake.
Store leftovers in airtight containers in the fridge for 3–4 days. Freeze stuffed pumpkins, well wrapped, for up to 2 months; thaw overnight in the fridge. Reheat in a 350°F oven, covered, for 15–20 minutes, then uncover for 5 minutes to crisp the top. Use the microwave in short bursts if you rush, but the oven keeps the shells tender and the filling steamy.
Nutrition Information
Calories: about 420 per stuffed pumpkin (with quinoa, pork sausage, and Parmesan). Protein skews moderate from sausage and cheese; choose turkey sausage or chickpeas for a leaner bump. Carbs come mainly from pumpkin and grains; swap quinoa for the best protein-to-carb ratio. Fat lands in the moderate range; use less cheese or skip cream for a lighter plate.
Stuffed Mini Pumpkins
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the mini pumpkins and scoop out the seeds and strings.
- Brush the insides of the pumpkins with 1 tablespoon olive oil and sprinkle with a pinch of salt. Place on a baking sheet and roast for 25 minutes.
- Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add onion and bell pepper, cook until soft, about 4 minutes.
- Add garlic, cumin, cinnamon, and nutmeg. Stir for 1 minute until fragrant.
- Stir in cooked quinoa and chickpeas. Season with remaining salt and black pepper. Cook for 2 more minutes, then remove from heat and stir in parsley.
- Remove pumpkins from oven. Stuff each pumpkin with the quinoa mixture and, if using, sprinkle with feta cheese.
- Return stuffed pumpkins to the oven and bake for 20-25 more minutes, or until the pumpkins are tender.
- Serve hot, garnished with extra parsley if desired.