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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ALLYALL

Cooking Level: Expert

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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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gmichaela

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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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Dalmaso

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Reviewed: Oct. 26, 2008

My mom made this for me and my brother and sister every Halloween night. This is the only thing we would eat before going out trick or treating. I almost think we liked the pumpkin dinner better than the treats!!!!!

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FASTCOOKIN44

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 19, 2008

I made this recipe for a fall party I attended and it was a HUGE success. I stuffed the mixture into two smaller pumpkins and then arranged them on a big serving platter surrounded by seasonal gourds. It was delicious and beautiful! I had several people ask for the recipe!

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Cookin' Anne

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Reviewed: Mar. 22, 2008

A lot of work.

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COOKINGFOXX

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Reviewed: Mar. 3, 2008

I was looking for a savory way to make stuffed acorn squash and this fit the bill. I took another reviewers suggestion and used curry instead of pumpkin pie spice, and hot Italian sausage. Instead of mushrooms, I chopped up some water chestnuts -- and I served the green beans on the side, since acorn squash is so much smaller of a vehicle than a pumpkin. Thanks Teri for the inspiration.

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Calamity

Cooking Level: Expert

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Reviewed: Nov. 7, 2007

Absolutely the BEST Dinner in a Pumpkin I've ever eaten! I followed it to a tee, except for using ground turkey in place of beef. This will be a now be a traditional Halloween meal for our family.

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Kasey

Cooking Level: Expert

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Reviewed: Oct. 13, 2007

This was such a fun recipe and really unique to serve. We ate it, but the leftovers aren't looking so appealing today. Not a good sign. I recommend adding the pumpkin pie spice gradually, tasting to see when enough is enough - I think it overpowered the dish. If I make it again, I'll omit it completely and cut the recipe in half.

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Tracy L.

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Reviewed: Dec. 31, 2006

This was phenomenal! A great fall meal with excellent presentation. The spices are unique and make for a complex, intriguing dish.

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bee

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2006

I was so excited to try this recipe, but am sorry to say we did not enjoy it at all. I followed the recipe exactly and was disappointed. After a bite or two, we ended up ordering pizza. Sorry.

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GRETCH1978

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2005

I didn't like this at all. The spice in it didn't taste good with the hamburger mixture. Sorry, not going to make this again.

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KSECOR

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Reviewed: Nov. 14, 2005

This is an excellent way to use a smaller pumpkin...I added curry powder and cayenne pepper along with a roasted whole garlic to give it a little more flavor. Will make this every year as my family and guests gave it rave reviews.

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Katherine

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Reviewed: Oct. 25, 2005

I made this for an all pumpkin dinner and everyone really enjoyed it. Since we had 4 couples, I baked the meat mixture in 4 pie pumpkins. We'll be having this meal again!

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cehafer

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Reviewed: Oct. 24, 2005

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

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Peggy

Cooking Level: Expert

Home Town: Nome, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 13, 2005

This was wonderful! I did cook it for about 1 1/2 hours and the pumpkin was thoroughly cooked. I also rubbed pumpkin pie spice on the inside of the pumpkin. It added a great flavor to the cooked pumkin. My dinner guests were quite impressed with the presentation. Will make again.

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B Beaty

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Dec. 27, 2004

Delicious - made this for a Halloween party to a very impressed crowd.

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EKVSMITH

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Reviewed: Nov. 17, 2004

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!

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plainoctoberjane

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

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Reviewed: Oct. 30, 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!!!!!!!!!!!!

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2003

My husband and I liked this recipe. My 8 year old son wouldn't touch it! The flavor was different but good. The pumpkin didn't cook completely in an hour and was hard. Next time we will cook it longer.

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SMAMOM

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