Teri's Dinner in a Pumpkin Recipe - Allrecipes.com
Teri's Dinner in a Pumpkin Recipe
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Teri's Dinner in a Pumpkin

Recipe by  

"I make this for my family every year around this time...and I feel you might like it as well. It also makes a wonderful addition to regular Thanksgiving day fare! Try serving it on a platter surrounded by small ornamental squash for a dramatic presentation."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    45 mins
  • COOK

    1 hr

    1 hr 45 mins


  1. In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
  2. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
  3. Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
  4. Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
  5. Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2004

I'm editing this to add a few suggestions I've worked out over the years. First, an hour is rarely going to be enough time to cook the pumpkin/stuffing mixture, the pumpkin will be tough. Two hours may be more reasonable, or at least until the pumpkin meat is relatively easy to scoop out with a spoon, it really depends on the size of your pumpkin. Check it every 15 minutes or so after an hour and a half to be safe. Make sure you cut the top opening almost straight across to ensure that there is enough 'lip' to hold the pumpkin top for cooking, the pumpkin will deflate and shrink a bit when fully cooked, so you will need to adjust for that. Finally, I take 2 tablespoons of brown suger and 1 teaspoon of pumpkin pie spice, mix them together, coat the inside of the empty pumpkin as if you were flouring a cake pan, then pour out any excess before I spoon in the filling. This really helps to give the pumpkin a nice flavor when you spoon it out with the stuffing when serving. Hope you enjoy this one!

Most Helpful Critical Review
Apr 13, 2009

Maybe it's just my hubby and me, but the pumpkin pie spice seemed to give it an odd flavor.


46 Ratings

Nov 02, 2004

Great!! Great!! Great!! I microwaved the pumpkin a bit first - just about 8 minutes on 600 - helped! Also - I drained my meats - THEN added the spices - so they don't get drained away! I used HOT pork sausage. Also, I cooked some frozen French cut green beans and used those, instead of canned. I also used fresh mushrooms and added them after draining the meats, but before the spices. Next time - I will use 2 lbs of ground beef, add one more can of cream of mushroom soup, and add a generous sprinkling of cajun seasoning. That way - it's great in a pumpkin - or great on it's own (at other times of the year) on buns! Love the spices - they mixed well with the the hint of cajun seasoning too (actually Sylvia's Soul Food Seasoning)!!! I think next year - I will also spread cajun seasoning on the inside of the pumpkin too! Thanks!!!!!!!!!!!!

Oct 29, 2011

Originally reviewed Reviewed: Nov. 17, 2004: I made this as a Harvest dinner on Halloween eve for my family. Everybody liked it; the guys went back for seconds. This is a fun-to-cook, festive, *different* recipe that I would definitely recommend you try. Be sure to put a cookie sheet under the pumpkin as it bakes. Oh, and be sure to have some nice crusty rolls with the dinner, too. Updated review - I've now been making various "Dinner in a Pumpkin" recipes for the past several years, and this one is by far my favorite. This year I added some roughly chopped water chestnuts to the mix and liked the results very much. This recipe for Dinner in a Pumpkin will probably be the one I make from here on out. Great find, Teri!

Nov 13, 2003

All three of my kids actually said it was fantastic (Not any easy accomplishment) They also liked the fact that it was served in a pumpkin shell instead of a bowl. Great complex flavors. Would be good with soft french bread or dinner rolls and a salad. (Made me pretty thirsty too so it could be that I added too much salt. I usually don't add salt when cooking so everyone can just add it to their own taste. This time I salted as I cooked. Flavor was great but I've been thirsty for two hours now.)

Nov 19, 2002

This dish is as good to look at as it is to eat. S.C.

Nov 03, 2010

I was skeptical at first, especially with adding the pumpkin pie spice and brown sugar. I went for it and am glad I did! The flavor is awesome! Do NOT omit these ingredients. I followed the advice and rubbed the inside of the pumpkin with these seasonings. It was so good, I wish I added more. My children and husband were skeptical also and turning their noses up until they tasted it. They each had seconds and licked their plates clean, literally! I scraped the orange skin off to make eyes, nose and mouth to look like a jack-o-lantern. So cute, thanks Teri!

Nov 29, 2002

Loved this dish!!! The filling reminded me of a stroganoff, but cooking it in the pumpkin made it twice as good! We didn't need anything but some buttered rolls. I can't wait to give this recipe to my friends.


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  • Calories
  • 629 kcal
  • 31%
  • Carbohydrates
  • 46.2 g
  • 15%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 40.4 g
  • 62%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 1653 mg
  • 66%

* Percent Daily Values are based on a 2,000 calorie diet.

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