Teri's Dinner in a Pumpkin

Teri's Dinner in a Pumpkin

Geekette 1

"I make this for my family every year around this time...and I feel you might like it as well. It also makes a wonderful addition to regular Thanksgiving day fare! Try serving it on a platter surrounded by small ornamental squash for a dramatic presentation."

Ingredients 1 h 45 m {{adjustedServings}} servings 629 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 629 kcal
  • 31%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1653 mg
  • 66%

Based on a 2,000 calorie diet

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  1. In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
  2. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
  3. Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
  4. Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
  5. Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.
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Reviews 39

  1. 46 Ratings


I'm editing this to add a few suggestions I've worked out over the years. First, an hour is rarely going to be enough time to cook the pumpkin/stuffing mixture, the pumpkin will be tough. Two hours may be more reasonable, or at least until the pumpkin meat is relatively easy to scoop out with a spoon, it really depends on the size of your pumpkin. Check it every 15 minutes or so after an hour and a half to be safe. Make sure you cut the top opening almost straight across to ensure that there is enough 'lip' to hold the pumpkin top for cooking, the pumpkin will deflate and shrink a bit when fully cooked, so you will need to adjust for that. Finally, I take 2 tablespoons of brown suger and 1 teaspoon of pumpkin pie spice, mix them together, coat the inside of the empty pumpkin as if you were flouring a cake pan, then pour out any excess before I spoon in the filling. This really helps to give the pumpkin a nice flavor when you spoon it out with the stuffing when serving. Hope you enjoy this one!

Menwith Hill'er Back Home !!

Great!! Great!! Great!! I microwaved the pumpkin a bit first - just about 8 minutes on 600 - helped! Also - I drained my meats - THEN added the spices - so they don't get drained away! I used HOT pork sausage. Also, I cooked some frozen French cut green beans and used those, instead of canned. I also used fresh mushrooms and added them after draining the meats, but before the spices. Next time - I will use 2 lbs of ground beef, add one more can of cream of mushroom soup, and add a generous sprinkling of cajun seasoning. That way - it's great in a pumpkin - or great on it's own (at other times of the year) on buns! Love the spices - they mixed well with the the hint of cajun seasoning too (actually Sylvia's Soul Food Seasoning)!!! I think next year - I will also spread cajun seasoning on the inside of the pumpkin too! Thanks!!!!!!!!!!!!

Jessica Kantola

Originally reviewed Reviewed: Nov. 17, 2004: I made this as a Harvest dinner on Halloween eve for my family. Everybody liked it; the guys went back for seconds. This is a fun-to-cook, festive, *different* recipe that I would definitely recommend you try. Be sure to put a cookie sheet under the pumpkin as it bakes. Oh, and be sure to have some nice crusty rolls with the dinner, too. Updated review - I've now been making various "Dinner in a Pumpkin" recipes for the past several years, and this one is by far my favorite. This year I added some roughly chopped water chestnuts to the mix and liked the results very much. This recipe for Dinner in a Pumpkin will probably be the one I make from here on out. Great find, Teri!