Skip to content
FREE SHIPPING ON Flatpacks, Exactpacks, and all ORDERS OVER $49


Most Popular Searches

Continue Shopping
Item Was Added To Your Cart
Your cart is currently empty.


Stuffed Pumpkins

Stuffed Pumpkins
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.


Featured in this Recipe


  • 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 teaspoon salt
  • 1 egg, beaten
  • 1/2 cup grated Gruyere cheese

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.

More About This Recipe

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



Follow Us on Instagram @thespicehouse