Stuffed Thanksgiving Pumpkins Recipe

Stuffed Thanksgiving Pumpkins Recipe

These stuffed pumpkins give the look and the taste of a great Thanksgiving!


How To Make Stuffed Thanksgiving Pumpkins

Have an exciting autumn with this stuffed Thanksgiving pumpkins recipe. Baby pumpkins stuffed with apricots, pine nuts, and onions for a delish and rustic meal.

Prep: 40 mins
Cook: 40 mins
Total: 1 hr 20 mins
Serves:

Ingredients

  • 8 baby pumpkins
  • 1 cup bread crumbs, whole wheat
  • ½ cup nutritional yeast flakes, grated
  • cup vegetable stock, or water
  • ½ tsp sage leaves, dried
  • ¼ cup pine nuts, toasted (optional)
  • cup celery, finely chopped
  • ¼ cup apricots, dried, chopped
  • ½ cup onion, finely chopped
  • ½ tsp thyme
  • 2 large garlic cloves, minced
  • soy sauce, low sodium, to taste

Instructions

  1. Preheat oven to 350 degrees F.
  2. Slice off about ½ inch from the top of each pumpkin and scoop out the seeds and the pulp.
  3. Once the pumpkins have been scraped bake them for 15 minutes.
  4. In a large skillet, heat water over medium heat until simmering. Add onions until softened but not yet browned. Add garlic, sage, thyme, and bread crumbs.
  5. Keep stirring for 1 minute. Then remove from heat and add in the remaining ingredients into skillet.
  6. Fill each pumpkin lightly with stuffing. Bake any left over stuffing on a separate lightly oiled baking dish.
  7. Bake pumpkins for 15 minutes, or until stuffing is lightly browned and heated through. Do not overbake the pumpkins or they will split.

Nutrition

  • Sugar: 40g
  • :
  • Calcium: 316mg
  • Calories: 455kcal
  • Carbohydrates: 102g
  • Fat: 5g
  • Fiber: 9g
  • Iron: 12mg
  • Potassium: 4769mg
  • Protein: 18g
  • Saturated Fat: 1g
  • Sodium: 156mg
  • Vitamin A: 115924IU
  • Vitamin C: 124mg
Nutrition Disclaimer
Want to share your experience with making Stuffed Thanksgiving Pumpkins or discuss other holiday recipes? Join the conversation in the Recipe Sharing forum!

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