Stuffed Pumpkin I

Stuffed Pumpkin I


"This is a beautiful dish to serve as a centerpiece to your holiday celebration. A whole pumpkin is stuffed with a savory meat mixture. The recipe calls for venison, but ground beef may be substituted."

Ingredients 2 h 15 m {{adjustedServings}} servings 256 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 646 mg
  • 26%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a saucepan, bring 4 cups water to a boil. Add wild rice and stir. Reduce heat, cover and simmer 1 hour, or until tender.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Remove the top of the pumpkin and scoop out pulp and seeds. Prick the pumpkin interior with a fork and rub with 1 teaspoon salt and dry mustard.
  4. Heat bacon grease in a large skillet over medium-high heat. Stir in the ground venison and onion. Slowly cook and stir until evenly brown. Remove from heat. Mix in the wild rice, remaining salt, eggs, sage and pepper. Stuff the pumpkin with the venison mixture. Place pumpkin in a shallow baking pan with 1/2 inch water.
  5. Bake the pumpkin in the preheated oven 1 1/2 hours, or until tender. Add more water to the pan as necessary to avoid sticking.
Tips & Tricks
Stuffed and Rolled Pork Tenderloin

See how to make pork tenderloin stuffed with herbs, garlic, and currants.

Homemade Fresh Pumpkin Pie

See how to make homemade pumpkin pie using fresh pumpkins.

Rate recipe

Your rating


Reviews 10

  1. 10 Ratings


Those of you that have not tried this recipe, you are really missing a fabulous side dish. You can also substitute ground turkey for beef or venison. In the fall when the pumpkins/squash are ready, I think of this dish. You won't be disappointed.


I've not used this recipe. However I've had this many times since childhood. In my family we've always used a combination of ground sausage, celery, red peppers, and allspice.

This is a good recipe that can be made better with some easy changes. First, I just used 1 cup of minute brown rice because it's way easier. I didn't use mustard to season the inside; instead I used seasoning salt. Then I threw the following in a deep pot and cooked until the meat was browned and vegetables translucent: 1/2 cup chopped onion, 2 stalks of celery chopped, and garlic with 1 pound of ground pork. I've used Jimmy Dean's sage pork sausage with really tasty results too. I don't usually drain the meat because the moisture helps keep the finished product from drying out too much as some of the other reviewers noted. The celery gives it a nice element, and I'm thinking about adding mushrooms next time too. Then I took it off the heat and added the rice, 1 tsp salt, 1 tsp worchestire, 1 tsp dried ground sage, and 1/2 tsp pepper. After it was cool enough that I wouldn't scramble my eggs, I added only 2 eggs. I cooked the pumpkin for about 2 hours at 350 in a water-filled dish covered with foil. This recipe makes for a great presentation on a Halloween or Thanksgiving buffet line and it tastes great. You just have to make sure the pumpkin is soft enough that you scoop its meat out along with the pork mixture. Also, leftovers can be scraped out of the shell and actually taste better the second time around after the pumpkin is microwaved and gets even softer.