Name: Stuffed Mini Pumpkins Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 10 mini pumpkins; 1 lb / 450 g ground beef; 1 can (15 oz / 425 g) pumpkin puree; 1 large yellow onion, diced; 2 garlic cloves, minced; 6 tbsp olive oil; 2 tsp salt; 1/2 tsp ground black pepper; 1 tsp pumpkin pie spice; 1/2 tbsp fresh thyme; 1/2 tbsp fresh oregano; 1/2 tbsp fresh sage, chopped

Jump to Recipe

If you have ever wanted to impress your family or friends with a dish that is as delightful to look at as it is to eat, then this Stuffed Mini Pumpkins Recipe is the one to try. These little pumpkins aren’t just cute vessels for savory stuffing; they bring an incredible blend of warm spices, hearty ground beef, and creamy pumpkin puree all baked to perfection. Every bite offers a cozy and satisfying experience, making it a perfect centerpiece for any autumn or holiday gathering. Trust me, this recipe turns a humble pumpkin into a star of the table.

Ingredients You’ll Need

The magic of this Stuffed Mini Pumpkins Recipe lies in its simplicity and the quality of ingredients. Each element plays a crucial role, whether adding moisture, texture, or depth of flavor, making the final dish irresistibly tasty and visually stunning.

10 mini pumpkins: These serve as natural edible bowls and add a sweet, earthy flavor that complements the stuffing.
1 lb / 450 g ground beef: Provides hearty richness and protein, balancing the sweetness of the pumpkin.
1 can (15 oz / 425 g) pumpkin puree: Adds creaminess and intensifies the pumpkin flavor throughout the stuffing.
1 large yellow onion, diced: Brings a mild sweetness and necessary aromatic base when sautéed.
2 garlic cloves, minced: Elevates the savory depth with a subtle pungency.
6 tbsp olive oil: Used for sautéing and brushing, ensuring moist texture and richness.
2 tsp salt: Enhances all the flavors and balances the sweetness in the dish.
1/2 tsp ground black pepper: Adds just a gentle kick and warmth.
1 tsp pumpkin pie spice: Brings that signature warm blend of spices to elevate the pumpkin’s natural sweetness.
1/2 tbsp fresh thyme: Offers a bright herbal note essential for flavor complexity.
1/2 tbsp fresh oregano: Lends an earthy, slightly bitter flavor to contrast the meatiness.
1/2 tbsp fresh sage, chopped: Adds woodsy aroma and depth to the mixture.

How to Make Stuffed Mini Pumpkins Recipe

Step 1: Preheat Your Oven

Start by preheating your oven to 400°C / 200°C / gas mark 6. A well-heated oven ensures the pumpkins roast evenly and the stuffing cooks through beautifully without drying out. This step sets the foundation for perfectly tender mini pumpkins with a rich, flavorful filling.

Step 2: Prepare the Mini Pumpkins

Carefully rinse each mini pumpkin to clean off any dirt, then pat them dry thoroughly. Slice off the tops and scoop out all the seeds and pulp, creating a hollow space for the stuffing. Don’t toss those seeds if you want a crunchy snack later on; roasting them with a little salt is delicious! Creating the cavity for the stuffing is what turns these pumpkins into delightful edible bowls.

Step 3: Sauté Onion and Garlic

Heat 3 tablespoons of olive oil over medium heat in a pan. Add your diced onion and minced garlic, cooking until they’re soft and fragrant — about 3 to 5 minutes. This step infuses the dish with rich aromas and sweetness that meld into the stuffing, elevating every mouthful.

Step 4: Mix the Stuffing

In a large mixing bowl, combine the ground beef, pumpkin puree, sautéed onion and garlic, pumpkin pie spice, salt, pepper, and fresh herbs like thyme, oregano, and sage. Stir gently but thoroughly until all the ingredients become a harmonious mixture. This stuffing is where the comfort of fall flavors shines brightest in the Stuffed Mini Pumpkins Recipe.

Step 5: Assemble the Pumpkins

Grease your casserole dish or cast-iron skillet with 2 tablespoons of olive oil. Place the mini pumpkins inside and brush each pumpkin’s exterior with olive oil, sprinkling them generously with salt and pepper for that extra punch of flavor. Then fill each pumpkin cavity with the prepared stuffing, making sure they’re evenly filled. Pop the tops back on and brush them with olive oil too, sealing in all the deliciousness.

Step 6: Roast to Perfection

Transfer the filled pumpkins to your preheated oven and roast for 30 to 35 minutes. You’ll know they’re ready when the pumpkin flesh is tender and a fork slides in easily, and the stuffing is cooked all the way through with a slightly browned top. Roasting melds all flavors together and turns this Stuffed Mini Pumpkins Recipe into a comforting masterpiece.

Step 7: Serve Warm and Enjoy

Carefully remove the pumpkins from the oven and serve immediately so everyone can enjoy the melding of warm spices and savory stuffing. The presentation of these pumpkins filled to the brim with a luscious blend of meat and pumpkin puree makes every bite feel like a special celebration.

How to Serve Stuffed Mini Pumpkins Recipe

Garnishes

To elevate the presentation and add an extra layer of flavor, consider garnishing these stuffed mini pumpkins with fresh herbs like chopped parsley or microgreens. A drizzle of good-quality olive oil or even a splash of balsamic glaze can add brightness and a hint of acidity that perfectly balances the richness of the stuffing.

Side Dishes

This dish pairs beautifully with light, crisp sides such as a fresh green salad with vinaigrette or roasted seasonal vegetables like Brussels sprouts or carrots. Creamy mashed potatoes or a wild rice pilaf also complement the hearty flavors and make the meal feel substantial and well-rounded.

Creative Ways to Present

If you want to wow your guests, serve each mini pumpkin on a rustic wooden board or a vibrant ceramic plate. Adding a small ramekin of cranberry sauce or a tangy chutney on the side can make the colors pop and introduce new flavor dimensions. You can even hollow out larger pumpkins as fun variations to create an impressive autumn-themed serving platter.

Make Ahead and Storage

Storing Leftovers

Place any leftover stuffed mini pumpkins in an airtight container and refrigerate them for up to 3 days. They keep their flavor wonderfully, and the pumpkin shells help maintain moisture, so the stuffing won’t dry out quickly.

Freezing

For longer storage, you can freeze the stuffed pumpkins. Wrap each one tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When stored properly, they will keep well for up to 2 months without losing quality.

Reheating

Reheat your leftovers by placing the stuffed pumpkin in a preheated oven at 350°F (175°C) for about 15 to 20 minutes or until warmed through. Avoid microwaving if possible to maintain the pumpkin’s texture and prevent sogginess.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken can be used as a leaner alternative. Just keep in mind that they cook faster, so monitor the roasting time to ensure the filling stays moist.

What can I do with the pumpkin seeds I removed?

Roast the pumpkin seeds with a little salt, olive oil, and your choice of spices. They make for a crunchy, nutritious snack that perfectly complements your meal.

Can I prepare the stuffing ahead of time?

Yes, you can mix the stuffing a day in advance and refrigerate it. This makes assembly quicker and allows the flavors to meld even more.

Is this recipe suitable for vegetarians?

To make this recipe vegetarian, you can substitute the ground beef with cooked lentils, mushrooms, or a plant-based meat alternative. Adjust seasonings accordingly.

How do I know when the mini pumpkins are fully cooked?

The pumpkins are done when their flesh is soft enough to be easily pierced with a fork and the stuffing inside is hot and cooked through. The exterior should also look caramelized and tender.

Final Thoughts

This Stuffed Mini Pumpkins Recipe is more than just a meal; it’s an experience that brings warmth and joy to the table. Whether you’re celebrating a special occasion or simply craving something cozy and comforting, these adorable stuffed pumpkins deliver every time. Give this recipe a try and watch as it quickly becomes a beloved favorite in your kitchen and among your guests.

Stuffed Mini Pumpkins Recipe

★★★★★

5.2 from 15 reviews

Author: lilan
Total Time: 55 minutes
Yield: 10 stuffed mini pumpkins, serves 5-6 people 1x
Diet: Halal

Print Recipe

Description

This delicious stuffed mini pumpkins recipe features tender mini pumpkins filled with a savory mixture of ground beef, pumpkin puree, aromatic herbs, and spices. Roasted to perfection, these bite-sized pumpkins make for a visually stunning and flavorful fall-inspired dish perfect for cozy dinners or festive gatherings.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C / gas mark 6) to prepare for roasting the stuffed pumpkins.
Prepare the Mini Pumpkins: Rinse the mini pumpkins well and pat them dry. Carefully cut off the tops and scoop out the seeds and pulp, creating hollow cavities ready for stuffing. Set aside the tops for later use.
Sauté Onion and Garlic: In a pan, heat 3 tbsp of olive oil over medium heat. Add the diced onion and minced garlic and sauté until fragrant and translucent, about 3 to 5 minutes.
Mix Stuffing: In a large mixing bowl, combine the ground beef, pumpkin puree, sautéed onion and garlic, pumpkin pie spice, salt, ground black pepper, and fresh herbs (thyme, oregano, and sage). Gently stir until all ingredients are well incorporated.
Assemble Pumpkins: Grease a casserole dish or cast-iron skillet with 2 tbsp olive oil. Place the hollowed mini pumpkins in the dish. Brush each pumpkin with some olive oil and sprinkle generously with salt and pepper. Fill each pumpkin cavity evenly with the beef and pumpkin mixture. Replace the pumpkin tops and brush them with a little olive oil as well.
Roast: Place the filled mini pumpkins in the preheated oven and roast for 30 to 35 minutes, or until the pumpkins are tender and the stuffing is fully cooked through.
Serve: Carefully remove the stuffed mini pumpkins from the oven and serve hot, making for an impressive and hearty meal.

Notes

For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
Ensure to scoop out all seeds and pulp from the mini pumpkins to prevent excess moisture during baking.
You can prepare the stuffing mixture a day ahead to save time on cooking day.
Use fresh herbs for more vibrant flavor; dried herbs can be used if fresh are unavailable but reduce the quantity by half.
Adjust seasoning according to your taste preference, especially salt and pumpkin pie spice.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting, sautéing
Cuisine: American