Pumpkin Surprise

B.Jennings 0

"My grandmother made this many years ago. My children love it. The cooked pumpkin around the 'shepherd's pie' is sweet and delicious! What a surprise when the lid of the pumpkin is lifted!"

Ingredients 1 h 45 m {{adjustedServings}} servings 699 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 699 kcal
  • 35%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 70.1g
  • 23%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 559 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Cut a 4 inch circle off the top of the pumpkin, including the stem; set aside to be used later as a lid. Remove seeds and stringy insides of pumpkin. Place pumpkin in a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, and mash. Season with salt, pepper and garlic powder; set aside.
  3. In a skillet over medium heat, brown the ground beef until no pink shows; drain. Spoon the ground beef into the pumpkin. Pour in the creamed corn and whole kernel corn. Top with mashed potatoes. Cover with pumpkin lid. Pour 2 cups of water in the baking dish.
  4. Bake in preheated oven for 50 to 60 minutes, or until pumpkin is tender and can be pierced with a fork.
Tips & Tricks
Praline Pumpkin Mousse Cornucopias

Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!

How to Make Pumpkin Pancakes

These seasonal favorites are light, airy, and delicate, not dense and cakey.

Rate recipe

Your rating


Reviews 3

  1. 3 Ratings


It has to be a fairly big pumpkin in order to fit everything inside. Mine was too small and I had to cook the remaining in another dish. It smelled good and is a cute idea, but just wasn't a great dish.


Pumkin size needs to be better defined. Too much corn, ingredients were not hot all the way through in the baking time given and the pumpkin was not done. It was very pretty and smelled good.


A good start but I did change it a bit and will change it a little more the next time I make it. One thing I did was to use 1 lb of groud meat instead of 2 and I cooked it with 1/2 an onion chopped and 2 cloves of garlic chopped. Next I added parsley to the potatoes. When I put everything in I drained the whole kernel corn and then mixed everything but the potatoes together. I also added 4 oz of crumbled Feta cheese to the mixture. Next time I will probably use more Feta. I may also use fresh corn and cook it before adding it to the mix. I will also probably add more seasonings. It could also use a little bit longer in the oven. It's a good start but it needed some adjusting.