Thanksgiving Stuffed Pumpkin

Thanksgiving Stuffed Pumpkin

11
CRE8IVEONE 0

"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!"

Ingredients

1 h 40 m {{adjustedServings}} servings 585 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 585 kcal
  • 29%
  • Fat:
  • 33.5 g
  • 51%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1043 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

11
  1. 11 Ratings

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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 th...

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

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 d...