Thanksgiving Stuffed Pumpkin

Thanksgiving Stuffed Pumpkin

CRE8IVEONE

"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

1 h 40 m servings 585 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 585 kcal
  • 29%
  • Fat:
  • 33.5 g
  • 51%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1043 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  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

Read all reviews 12
  1. 12 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

I'm changing my rating on this recipe after trying it for three years. I'm throwing it out. It does give an excellent presentation. The first year--looked elegant-pumpkin wasn't cooked throug...

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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 th...

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

I'm changing my rating on this recipe after trying it for three years. I'm throwing it out. It does give an excellent presentation. The first year--looked elegant-pumpkin wasn't cooked throug...

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 d...

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.

cook this one longer than suggested.

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 turk...

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

Our family thoroughly enjoyed this dish. The presentation is fun and the taste is so savory. We substituted light ranch for the mayonnaise which seemed to work well. I would make this dish again...

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