Thanksgiving Stuffed Pumpkin Recipe -
Thanksgiving Stuffed Pumpkin Recipe

Thanksgiving Stuffed Pumpkin

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"My sister and I devised this recipe when we were new vegetarians looking for a Thanksgiving main dish in place of turkey. It tastes great and makes a beautiful presentation. We even take the kids on a 'Pumpkin Hunt' in advance of Thanksgiving - so much more humane than a turkey hunt!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    40 mins
  • COOK

    1 hr

    1 hr 40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted.
  3. Melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender.
  4. In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup, and broccoli. Season with salt and pepper. Scoop 1/3 of the mixture into the pumpkin. Layer with 1 cup cheese and 1/3 stuffing, and drizzle with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat layers. Place pumpkin on a baking sheet.
  5. Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover pumpkin with aluminum foil if it begins to brown.
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Reviews More Reviews

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!

Most Helpful Critical Review
Nov 14, 2005

cook this one longer than suggested.


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.

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.

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.

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.

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.

Nov 13, 2009

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


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  • 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.

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