Stuffed Pumpkin II

Stuffed Pumpkin II

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
Karen
Recipe by  Karen

“This is really a pretty presentation. I have had many compliments, and it's very easy. Simply hollow out a pumpkin and fill it with your favorite stuffing.”

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Ingredients

Adjust Servings

Original recipe yields 1 --stuffed pumpkin

Directions

  1. Cut a hole in the top of the pumpkin and remove the seeds and pulp.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Prepare stuffing according to directions. Stuff the pumpkin.
  4. Bake in the preheated oven 1 hour, or until tender.

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Reviews (8)

Rate This Recipe
JOSEPHK
70

JOSEPHK

This is a great recipe, and a big hit. A couple tips. First, "sugar" and "pie" pumpkins are the same thing -- you just don't want a jack-o-lantern pumpkin. Second, I used the Bob Evans sausage and cranberry stuffing from this site, and it was delicious. (It might be even a little better to use 100% homemade stuffing, but that's a big undertaking). I put the top back on the pumpkin before I put it in the oven, and the stuffing pushed it up an inch or so as it swelled, which made for a great presentation. I used a small pumpkin, and cut it into slices to serve - it was a hit!

kathy kirshman
27

kathy kirshman

This is sooo good, the presentation itself is an eye catcher, and my guests never stopped talking about this speciality food. Beautiful and wonderful to behold and the flavor of the stuffing I used with the pumpkin was truly an experience.

American
8

American

I added to the stuffing, but the idea was great! Everyone loved it!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 134 cal
  • 7%
  • Fat
  • 0.9 g
  • 1%
  • Carbs
  • 29.1 g
  • 9%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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