Stuffed Pumpkins
Savory stuffed pumpkins with pork, apple, sourdough, and Gruyere. Bakes at 375F for 1 hour. Tips for swaps and make-ahead.
This charming little dish is perfect for impressing company. You can modify this recipe to include chopped nuts and dried fruit.
Yield: 4 fairly hungry people, or 6-8 less hungry people, depending on size of pumpkins.
- Makes four stuffed pumpkin halves; bake at 375 F about 1 hour until pumpkin is tender and meat reaches 160 F.
- The filling uses pork, beef, apple, sourdough crumbs, maple syrup, sage, and an egg as binder; leftover filling can be formed into patties.
- Easy to customize: add nuts or dried fruit, swap cheeses, or make a vegetarian version with mushrooms, lentils, or plant-based crumbles.
Spices
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Preparation Instructions:
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Frequently Asked Questions
How many people does this recipe serve?
This recipe fills four pumpkin halves, so it typically serves four people—one half per person.
How do I know when the stuffed pumpkins are done?
They are done when the pumpkin flesh is fork-tender and the meat reaches 160 F. If you do not have a thermometer, the filling should be firm and no longer pink.
What type of pumpkin should I use?
Use small pie or sugar pumpkins. They have sweeter flesh and a better texture for baking. Avoid large carving pumpkins because they are watery and bland.
Can I make the recipe vegetarian or swap the meats?
Yes. Replace the pork and beef with chopped mushrooms, cooked lentils, chickpeas, or a plant-based ground product. Add extra sourdough crumbs or a flax egg to help bind the filling if you omit the egg.
How can I prevent soggy bottoms or leaking juices?
Bake the filled pumpkins in a dish with about 1/2 inch of water and keep them covered with foil while baking to retain moisture. Serve in shallow bowls to catch any juices. Avoid overfilling and use coarsely crumbled sourdough to absorb excess liquid.
Can I prepare this ahead or freeze it?
You can mix the filling a day ahead and refrigerate. Raw filling freezes well up to 3 months; thaw overnight before baking. Cooked stuffed pumpkins can be frozen but the pumpkin texture may soften. Reheat covered in a 350 F oven until heated through.
What are good substitutes for Gruyere and maple syrup?
Use fontina, Swiss, or mild cheddar in place of Gruyere. Replace maple syrup with honey or brown sugar if needed. Adjust sweetness to taste when using substitutes.
How many people does this recipe serve?
This recipe fills four pumpkin halves, so it typically serves four people—one half per person.
How do I know when the stuffed pumpkins are done?
They are done when the pumpkin flesh is fork-tender and the meat reaches 160 F. If you do not have a thermometer, the filling should be firm and no longer pink.
What type of pumpkin should I use?
Use small pie or sugar pumpkins. They have sweeter flesh and a better texture for baking. Avoid large carving pumpkins because they are watery and bland.
Can I make the recipe vegetarian or swap the meats?
Yes. Replace the pork and beef with chopped mushrooms, cooked lentils, chickpeas, or a plant-based ground product. Add extra sourdough crumbs or a flax egg to help bind the filling if you omit the egg.
How can I prevent soggy bottoms or leaking juices?
Bake the filled pumpkins in a dish with about 1/2 inch of water and keep them covered with foil while baking to retain moisture. Serve in shallow bowls to catch any juices. Avoid overfilling and use coarsely crumbled sourdough to absorb excess liquid.
Can I prepare this ahead or freeze it?
You can mix the filling a day ahead and refrigerate. Raw filling freezes well up to 3 months; thaw overnight before baking. Cooked stuffed pumpkins can be frozen but the pumpkin texture may soften. Reheat covered in a 350 F oven until heated through.
What are good substitutes for Gruyere and maple syrup?
Use fontina, Swiss, or mild cheddar in place of Gruyere. Replace maple syrup with honey or brown sugar if needed. Adjust sweetness to taste when using substitutes.
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