Stuffed Thanksgiving Pumpkins

Stuffed Thanksgiving Pumpkins


(2 votes) 5 2

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

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Bradenton, FL

Time needed

7 min preparation + 7 min cooking

Serving Size / Yield

8 servings


  • 8 sm. (baby) pumpkins
  • 1/3 C. vegetable stock
  • 1/2 C. onion, finely chopped
  • 2 lg cloves garlic , minced
  • 1/2 tsp. sage leaves, dried
  • 1/2 tsp. thyme
  • 1 C. bread crumbs
  • 1/4 C. pine nuts, toasted (optional)
  • 1/3 C. celery, finely chopped
  • 1/4 C. apricots, dried, chopped
  • 1/2 C. nutritional yeast flakes, grated
  • 1 tbs. soy sauce, low sodium

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Preheat oven to 350 degrees. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes. In a large skillet over medium-high heat, heat stock or water to simmering until onions are softened but not browned. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients. Lightly fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.) Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to over bake the pumpkins, because they will split. 

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