Best 3 Baby Stuffed Pumpkins Recipes
Calling all pumpkin lovers! With Halloween just around the corner, we're excited to share our collection of baby stuffed pumpkin recipes. These adorable and delicious treats are perfect for a festive party or a cozy family dinner. From savory to sweet, simple to elegant, our recipes offer a variety of flavors to satisfy every palate. Dive into our culinary adventure and discover the perfect baby stuffed pumpkin recipe for your next gathering.
Our recipes include a classic savory stuffing made with ground turkey, rice, vegetables, and herbs, enveloped in a tender baby pumpkin. For a vegetarian option, try our hearty lentil and quinoa stuffing, packed with protein and flavor. If you prefer something sweet, our pumpkin cheesecake filling, topped with a graham cracker crumble, is sure to impress. And for a unique twist, our pumpkin chocolate chip cookies, made with mashed pumpkin and gooey chocolate chips, are a delightful treat that everyone will love.
SAVORY STUFFED PUMPKIN
"As soon as pumpkins are available in October, I stock up on them for making this special dish," pens Patricia Sacheck from her family's ranch outside Wasilla, Alaska. "The beefy mixture is filling and tastes good the next day - that is, if there are any leftovers!"
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. , Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top. , Place in a greased 15x10x1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, until pumpkin is tender, 1-1/2 hours. Scoop out some pumpkin with each serving of beef mixture.
Nutrition Facts : Calories 435 calories, Fat 13g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 982mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 5g fiber), Protein 28g protein.
STUFFED PUMPKIN DINNER
This recipe is a great way to use a pumpkin up after scooping out the seeds to bake. It is so delicious and fancy enough to serve to guests.-Christin Holt, Kingsburg, California
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove and drain well; pat dry. , In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain well. Cool slightly; place in a large bowl. Add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. , Place pumpkin in a shallow sturdy baking pan. Firmly pack beef mixture into pumpkin; replace top. Leaving pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges.
Nutrition Facts : Calories 285 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 595mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
BABY STUFFED PUMPKINS
Provided by Jonathan Reynolds
Categories side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Cut the top off each pumpkin in a zigzag pattern. Scrape out the seeds with a teaspoon. Season with salt and pepper. Place 1/2 tablespoon of butter in each pumpkin. Rub the outsides and lids with the oil and season with salt and pepper. Place the lid on each, but slightly ajar. Place in a baking pan and pour in 1/2 cup water. Roast 20 to 25 minutes, until the pumpkins are slightly softened. Set aside to cool to room temperature.
- Meanwhile, cut the bread into 1/2-inch cubes and place in a bowl. Add the milk and let stand until the bread absorbs most of it. Squeeze the bread lightly and pour off excess milk. (Bread should be moist.) Add remaining ingredients and stir well. Season with salt and pepper.
- Divide the stuffing evenly among the pumpkins. Replace the lids. Add additional water if pan is dry. Roast 40 to 50 minutes, or until the stuffing is cooked through and pumpkin is tender. Test by inserting a paring knife into the center of the stuffing for 5 seconds. (The knife will come out warm when the stuffing is cooked.) Let stand 5 minutes before serving.
Tips:
- Choose the right pumpkins: Select small sugar pumpkins or pie pumpkins that are about the size of a softball. Make sure they are firm and have no blemishes.
- Prepare the pumpkins: Cut off the tops of the pumpkins and scoop out the seeds and pulp. Save the tops to use as lids.
- Cook the rice: Rinse the rice and cook it according to the package directions.
- Sauté the vegetables: Heat some oil in a large skillet over medium heat. Add the onion, celery, and carrots and cook until softened.
- Mix the filling: Combine the cooked rice, sautéed vegetables, ground beef, sausage, eggs, and seasonings in a large bowl. Mix well.
- Stuff the pumpkins: Spoon the filling into the prepared pumpkins, leaving some space at the top.
- Bake the pumpkins: Place the pumpkins in a baking dish and add some water to the bottom of the dish. Cover the pumpkins with their tops and bake in a preheated oven at 350°F for 45-60 minutes, or until the pumpkins are tender and the filling is cooked through.
- Serve the pumpkins: Let the pumpkins cool for a few minutes before serving. Serve with your favorite sides, such as mashed potatoes, green beans, or a salad.
Conclusion:
Baby stuffed pumpkins are a delicious and festive dish that is perfect for a special occasion. They are easy to make and can be tailored to your own taste. With a little planning, you can create a beautiful and delicious dish that will impress your guests.
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