Last week when I was talking about the Pumpkin Roll, a reader told me about a Stuffed Pumpkin recipe she had made and she sent me the link. It’s a Martha Stewart recipe and I usually just blow right past her recipes because not all, but some, just take so darned long to make and require ingredients that I can’t get locally but this Stuffed Pumpkin recipe looked so good, I had to make it. It’s easy and most everything was available locally. I was shopping at Wal-Mart and the only Gruyere they had was smoked and I didn’t want to add a smokey taste to this recipe so I went with Muenster because I only needed part of a block and I can use it for mac & cheese.
Stuffed Pumpkin
I followed the recipe pretty much exactly except for the cheese and then I thought it needed a little oil, even though it had the whipping cream so I added probably less than a teaspoon of butter to it.
The canning funnel was helpful in getting the stuffing inside the pumpkin.
Stuffed Pumpkin
The “lid” was placed back on the pumpkin and it was baked.
Stuffed Pumpkin
I picked eggplant while the pumpkin baked! 🙂
Stuffed Pumpkin
It was delicious! The pumpkin was small but we ate less than half of it. This will be some fantastic leftovers!
Stuffed Pumpkin
This is another recipe I highly recommend!
Sherrill says
Am I missing the link to the recipe? I thought I scanned everything in the blog but didn’t find it. Maybe I’m just blind. Sounds kinda good.
JudyL says
Sorry, it’s fixed now.
terri says
That makes two of us, oops.
Judy H says
I’m so glad you liked I! I always feel terrible if I recommend a recipe and somebody makes it and they hate it, LOL!
I already told you my changes, but I thought I’d share with your readers what I did differently:
I used a six pound pumpkin and pretty much doubled the filling. Of course I had to cook it longer, but that meant more leftovers!!
I used mild cheddar and monterrey jack cheese, and left out the bacon entirely because my daughter was in town and she hates bacon. Now that I know I loved it without the bacon, I’ll probably just leave it out next time, too.
For the bread I just got some French bread off the quick-sale rack at WalMart.
It’s a simple recipe and we loved it! 🙂
jennifer says
hello! I hunted for the recipe, and printed it off… I want to try it later this week. did I miss the Tuesday drawing for the stash pack from the mystery medallion? I’ve been haunting your blog all day, and haven’t seen it… getting excited for a finish!
Lee says
I have a couple questions from my ignorance. I’ve only ever had pumpkin in the form of desserts, i.e. pie, cookies, bread. So, does one actually eat the pumpkin when fixed this way, though I suppose why fix it if you don’t? Does the outer skin get eaten, though it seems it would be quite tough? What is the flavor of the pumpkin like – are the stuffing flavors absorbed into it? And is texture soft, firm – something similar to acorn squash?