Thanksgiving Stuffed Pumpkin

Thanksgiving Stuffed Pumpkin

11 Reviews 2 Pics
  • Prep

    40 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
CRE8IVEONE
Recipe by  CRE8IVEONE

“My sister and I devised this recipe when we were new vegetarians looking for a Thanksgiving main dish in place of turkey. It tastes great and makes a beautiful presentation. We even take the kids on a 'Pumpkin Hunt' in advance of Thanksgiving - so much more humane than a turkey hunt!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted.
  3. Melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender.
  4. In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup, and broccoli. Season with salt and pepper. Scoop 1/3 of the mixture into the pumpkin. Layer with 1 cup cheese and 1/3 stuffing, and drizzle with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat layers. Place pumpkin on a baking sheet.
  5. Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover pumpkin with aluminum foil if it begins to brown.

Share It

Reviews (11)

Rate This Recipe
CRE8IVEONE
33

CRE8IVEONE

Sorry for the confusing directions! I usually use a 12" diameter pumpkin. I mark the pumpkin about 6 or 7 inches from the bottom up. (Use a ruler and make small marks with a pen as you circle the pumpkin, measuring from the bottom up.) Cut along your dotted line and discard the top. It is best to wrap the whole pumpkin in aluminum foil during baking to prevent browning, but remove the foil from the top for the last 15 minutes to allow the casserole to brown a little. Cooking time varies a little so I can't be more specific, but 1 1/2 hours is about right. I like to scoop out a little of the cooked pumpkin with each serving but that's up to you! Now that my children are grown, I don't use the pumpkin anymore - I just use a 9x13 pan, make 2 layers, and bake at 350 for 25 minutes covered and 10 minutes uncovered. I hope this helps!

Shiphrah
26

Shiphrah

Thanksgiving stuffed pumpkin... I thought that it was very nice. After I tried this there wasnt any room for Turkey it was so good.

DracoLupine
15

DracoLupine

Great Recipe. Truly enjoyed it and will make it again. Thanks and again It is a great recipe and I have recommended it to many friends, Vegan and non Vegan alike, all of them have loved it! I do suggest Cooking it longer if you would like to eat the pumpkin as well though.

More Reviews

Similar Recipes

Pumpkin Puree
(113)

Pumpkin Puree

Pumpkin Stew
(59)

Pumpkin Stew

Teri's Dinner in a Pumpkin
(38)

Teri's Dinner in a Pumpkin

Thanksgiving Leftovers Stuffed Shells
(39)

Thanksgiving Leftovers Stuffed Shells

Classy Pumpkin Pasta
(10)

Classy Pumpkin Pasta

Stir-Fried Pumpkin
(10)

Stir-Fried Pumpkin

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 585 cal
  • 29%
  • Fat
  • 33.5 g
  • 51%
  • Carbs
  • 55.6 g
  • 18%
  • Protein
  • 20.4 g
  • 41%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 1076 mg
  • 43%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Puree

>

next recipe:

Classy Pumpkin Pasta