Stuffed Pumpkin Recipe
Sweet roasted sugar pumpkin stuffed with savory goodness! Stuffed pumpkin is the ultimate New England fall comfort food.
How to Make the Best Stuffed Pumpkin
Stuffed pumpkin is the ultimate New England fall comfort food, combining the sweetness of roasted sugar pumpkin with a savory filling of seasoned ground beef, potatoes, and caramelized onions. This elegant dish makes a stunning presentation when sliced, with the tender pumpkin flesh and hearty filling creating a complete meal in one beautiful package.
The magic of this recipe lies in the simplicity of its components and how they work together. Roasting the pumpkin with brown sugar creates a subtle sweetness that perfectly complements the rich, meaty filling. The hint of bourbon adds depth to the dish without overwhelming it, making this a sophisticated yet approachable family meal that feels special enough for guests.
Perfect for autumn entertaining, stuffed pumpkin is as much about the presentation as it is about the flavors. Whether you choose to cut it into elegant slices or scoop out generous portions of the filling with roasted pumpkin flesh, this French Canadian classic will transport you and your guests straight to a cozy farmhouse table surrounded by falling leaves.
Stuffed Pumpkin
Sweet roasted sugar pumpkin stuffed with savory goodness! Stuffed pumpkin is the ultimate New England fall comfort food.
Ingredients
Main
Instructions
Preparation
- Preheat oven to 425F and set a large pot of water on the stove to boil.
- Cut a circle in the top of the pumpkin around the stem large enough for your hand to fit through. Remove all seeds and stringy insides of the pumpkin. Using a fork or paring knife, pierce the inside and outside of the pumpkin in several places to allow for faster roasting.
Roasting the Pumpkin
- Add the bourbon to the bottom of the pumpkin if using. Rub the inside walls of the pumpkin with brown sugar. Place in a lipped baking dish, cast iron pan, or pie plate. Bake for 35 to 40 minutes or until the pumpkin is almost cooked through.
Making the Stuffing
- Dice Yukon gold potatoes, add to boiling water and cook until fork-tender. Drain and set aside.
- In a large skillet, melt 1 tablespoon of butter. Sauté diced onions until translucent.
- Add ground beef, season with salt, pepper, and garlic powder. Stir frequently to break up the meat.
- Using a large dinner fork or wooden spatula, add the potatoes and mash into the beef and onion mixture. Mix the potatoes and ground beef together.
Finishing
- Scoop stuffing into the roasted pumpkin. If some of the stuffing fills above the pumpkin, that is fine. Replace the top, return to a 375F oven, and bake for 20 minutes.
- Either cut into slices or scoop out the stuffing and pumpkin. Cutting makes for a more eye appealing presentation, but scooping out the stuffing and roasted pumpkin is usually served.
Notes
- This is a New England fall classic that's perfect for autumn entertaining
- The bourbon adds depth but can be omitted if preferred
- Leftovers can be reheated gently in the oven