Stuffed Pumpkins Recipe

Submitted By: The Spice House.

  • 2 pie pumpkins, halved
  • 3-4 Tablespoons butter
  • 1 pound ground pork
  • 1 pound ground chuck
  • 1/2 yellow onion, diced
  • 1 medium tart apple, diced
  • 1/2 cup maple syrup
  • 3/4 cup coarsely crumbled sourdough bread
  • 1 Tablespoon chopped fresh sage
  • 1/2 teaspoon dried thyme
  • 1 teaspoon ground pepper
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1/2 cup grated Gruyere cheese
Serves / Yields

4 fairly hungry people, or 6-8 less hungry people, depending on size of pumpkins.

Preparation Instructions

Cut pumpkins in half, scrape out seeds and pulp. Rub all exposed pumpkin flesh with butter.

Dice apple and onion, crumble bread, and chop sage. Combine all ingredients in a large bowl and mix thoroughly, kneading together. Divide into four and fill each pumpkin half. Place filled pumpkins into a baking dish with 1/2 inch water, cover with tin foil, and cook at 375 for 1 hour or until pumpkin flesh is soft and meat is cooked through. Remove from oven, cover with cheese, and serve in shallow bowl as juices may leak when eating.

Helpful Hints

If you have too much filling for your pumpkins, you can make the leftovers into sausage patties.

Quick Shopping List

French Select Thyme
Broken Leaf, in a glass jar
1/2 cup shaker jar, net wt. .75 oz.
Tellicherry Ground Black Pepper
30/60 Mesh (Regular Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
La Baleine French Sea Salt, Coarse or Fine
Fine Grain
26 oz. container

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