Reviewed: Nov. 6, 2011

Very good and festive! Mixed reviews from my five kids, but I absolutely LOVED the pumpkin mixed with the meat/rice mixture. We used a soy "meat" because we're veggies. It made a ton!

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Reviewer:

velvetallyn

Reviewed: Nov. 3, 2011

My kids love this recipe. Instead of canned mushrooms I sauted fresh mushrooms w/onion and celery then browned the meat. I also added sliced water chestnuts for crunch.

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Reviewer:

DIANE BULANDA

Reviewed: Oct. 29, 2011

Excellent! A new family tradition for fall! I adapated a little, left out the soups the second time and made a white sauce instead!

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Reviewer:

rebecca

Reviewed: Oct. 24, 2011

Perfect dinner for the fall/holidays. Feeds alot of people and the salt in the meat is balanced out with the sweetness of the pumpkin meat.

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Reviewer:

cyndyblonde

Reviewed: Oct. 28, 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!

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Reviewer:

dxcspilk

Reviewed: Sep. 14, 2010

I spent alot of time making this dish for a party and no one really liked it. I wil tell you though, I thought It was so good! I will make this dish again in a smaller portion for my family. I wouldnt change a thing

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Reviewer:

Darby B.

Cooking Level: Expert

Living In: Redmond, Washington, USA

Reviewed: Dec. 15, 2009

This was fantastic - I pre-cooked the pumpkins for about a 1/2 hour before adding the filling and I also only put a 1/4 tsp. of the pumpkin pie spice (I'm not a real fan of the stuff) and it was just enough to give you that spice flavor without overwhelming the dish. To skinny it up a bit I used ground turkey - it was fantastic and I will make it again!!

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Reviewer:

bbshop

Home Town: Mansfield, Massachusetts, USA

Living In: Webster, New York, USA

Reviewed: Nov. 1, 2009

Used 1 lb ground beef and 1/2 pound hot smoked sausage cut up small. Put half the pumpkin pie spice inside the pumpkin to coat it and half in the meat. Used beef broth, white rice, 2 cans cream of mushroom, no mushroom pieces or green beans. Tried Adding cabbage. Cooked 1.5 hours and could have gone longer - pumpkin was cooked but just barely. Big hit. Either cut up cabbage smaller or leave out and try peas perhaps. Don't like green beans or mushrooms much so didn't try them. Loved the flavor of this dish. Hit with the kids and the house smelled awesome. Love that you can add pumpkin to your plate or leave it out, great flexibility. Pumpkin pie spice works great in this application and will definitely be making this again. (Though I guess I changed it a bunch LOL!) Had too much for our pumpkin to close it properly, not sure how important that is.

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Reviewer:

ALLYALL

Cooking Level: Expert

Living In: Dallas, Texas, USA

Reviewed: Oct. 21, 2009

It took a bit more work and time than I was expecting, but I had a great result. It's a recipe that can be toyed with and ingredients adjusted based on what you have in the kitchen or what you like best in a casserole.

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Reviewer:

gmichaela

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Oct. 2, 2009

PERFECT just as it is -- has become a family favorite - our annual 'trick or treat' night dinner!! have shared this with tons of friends - unique AND delicious

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