"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!" — CRE8IVEONE
Watch video tips and tricks
onion, finely chopped
eggs, lightly beaten
1 (10.75 ounce) can
condensed cream of mushroom soup
2 (14 ounce) bags
frozen chopped broccoli, thawed and drained
salt and pepper to taste
large sugar pumpkin, top removed, seeded
shredded Cheddar cheese
1 (16 ounce) package
herb seasoned stuffing mix
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!
cook this one longer than suggested.
Thanksgiving stuffed pumpkin... I thought that it was very nice. After I tried this there wasnt any room for Turkey it was so good.
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.
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.
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.
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.
This was great. Great presentation, and my non-vegetarian husband loved it as well!!
* Percent Daily Values are based on a 2,000 calorie diet.
Thanksgiving Stuffed Pumpkin
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 301
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
Baked squash are stuffed with Brussels sprouts, carrots, beans, and rice.
These roasted green bell peppers are stuffed with a savory feta and rice mixture.
What's cooking in Dana Point? Connie's "Sure to Fool 'Em" Stuffed Shells.