Spinach-Stuffed Pumpkins

Spinach-Stuffed Pumpkins


"Sweet mini pumpkins stuffed with creamed spinach and topped with melted cheese. Sure to impress!"


50 m servings 407 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.
  3. Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.
  4. Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.
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  1. 19 Ratings


These were great! Be sure to pick pumpkins with nice-looking tops and to cut them off in one neat circle, as they are best presented with them reattached after the insides are filled. Try to b...

Absolutely delicious! I had to cook the pumpkins longer and used 2x the cream cheese. Added in a little chicken bullion, but onion soup mix was what it needed :) and I topped them with mozzarell...

These were a HUGE hit at our Homeschool Parents-Only Christmas party. Simple to make but looks so fancy! It did take 15-20 minutes longer to bake, though... plan accordingly.

YUMMMMY! Not only is the presentation festive and unique...the spinach is SO GOOD! I followed another review's suggestion and added an envelope of onion soup mix - and 2x the cream cheese. Thank...

I stuffed a confetti squash and put this out as a pre-meal dip with crackers and celery on Thanksgiving. Everyone liked it. An easy dish with a nice presentation.

Great! We used swiss cheese and mozzerella, and both worked well together.

This was very cute, and tasted fine, but was hard to eat and scary.

This was interesting. The thing I like most about it is the way it looks. I also like that it makes use of a leftover pumpkin shell, because I was able to bake the seeds and puree the innards fo...

Good dish. I agree with the rest--presentation is fun and spinach is tasty. I used fresh spinach and made my own filling instead of the frozen spinach. Was tasty and fun. and yes, you eat the...