Thanksgiving Stuffed Pumpkin Recipe

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Most Helpful Positive Review

Nov 25, 2008

Sorry for the confusing directions! I usually use a 12" diameter pumpkin. I mark the pumpkin about 6 or 7 inches from the bottom up. (Use a ruler and make small marks with a pen as you circle the pumpkin, measuring from the bottom up.) Cut along your dotted line and discard the top. It is best to wrap the whole pumpkin in aluminum foil during baking to prevent browning, but remove the foil from the top for the last 15 minutes to allow the casserole to brown a little. Cooking time varies a little so I can't be more specific, but 1 1/2 hours is about right. I like to scoop out a little of the cooked pumpkin with each serving but that's up to you! Now that my children are grown, I don't use the pumpkin anymore - I just use a 9x13 pan, make 2 layers, and bake at 350 for 25 minutes covered and 10 minutes uncovered. I hope this helps!

—CRE8IVEONE

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Most Helpful Critical Review

Nov 14, 2005

cook this one longer than suggested.

—SACONNER

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11 Ratings

Sep 15, 2005

Thanksgiving stuffed pumpkin... I thought that it was very nice. After I tried this there wasnt any room for Turkey it was so good.

—Shiphrah

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Mar 08, 2007

Great Recipe. Truly enjoyed it and will make it again. Thanks and again It is a great recipe and I have recommended it to many friends, Vegan and non Vegan alike, all of them have loved it! I do suggest Cooking it longer if you would like to eat the pumpkin as well though.

—DracoLupine

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Nov 16, 2005

I thought the recipie was a little confusing. It did not state whether the pumpkin was done in an hour and where you suppose to eat it. I thought the suffing was great, the pumpkin was not.

—kristin

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Nov 15, 2008

This does give an excellent presentation. The size pumpkin wasn't mentioned and the amount listed for ingredients was way too much for a medium sized pumpkin. I will use this again but cut the recipe in half, if using as a side. I agree with other reviewers in that if the pumpkin is going to be eaten, it must be cooked at least another 1/2 hour. I put foil on before putting it in the oven and placed it in a pie pan and added a little water to the pan. I also put the top back on the pumpkin before putting it in the oven. Nothing was mentioned in the original recipe as to what to do with the top. I also used cornbread stuffing mix.

—Carolina

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Nov 11, 2009

A fantastic idea! We had vegetarians as our guests for thanksgiving this year and i was at a loss as to what to make. This recipe was easy and delicious! And looks just as impressive as a turkey. I cooked the top separately and served it whole. You are on your own with cook time especially depending on the size of your pumpkin and whether you want to eat the flesh as well, but just allow plenty of time as it will be a lot more than a hour.

—poreef

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Nov 13, 2009

This was great. Great presentation, and my non-vegetarian husband loved it as well!!

—Bunnieluvr

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Nutrition

Calories
585 kcal
29%

Carbohydrates
55.6 g
18%

Cholesterol
98 mg
33%

Fat
33.5 g
51%

Fiber
6.7 g
27%

Protein
20.4 g
41%

Sodium
1076 mg
43%

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

Nutritional Information

Thanksgiving Stuffed Pumpkin

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 585
Calories from Fat: 301

% Daily Value *
Total Fat 33.5g 51 %
Saturated Fat 14.8g 74 %
Cholesterol 98mg 33 %
Sodium 1076mg 43 %
** Potassium 1271mg 36 %
Total Carbohydrates 55.6g 18 %
Dietary Fiber 6.7g 27 %
Protein 20.4g 41 %
Sugars 8g
** Vitamin A 488 %
** Vitamin C 109 %
Calcium 51 %
** Iron 52 %
** Thiamin 21 %
** Niacin 43 %
** Vitamin B6 24 %
** Magnesium 26 %
** Folate 60 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.