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Dinner in a Pumpkin

 Dinner in a Pumpkin
Scoop out hearty helpings of meat, rice and cooked pumpkin in this fun fall entree.
4 ServingsPrep: 45 min. Bake: 50 min.


  • 4 medium pie pumpkins (2-1/2 pounds each)
  • 1-1/4 pounds ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 cups hot cooked rice
  • 2 tablespoons vegetable oil


  • Wash each pumpkin; cut a 4-in. circle around stem. Remove top and set
  • aside; discard seeds and loose fibers from inside. Place pumpkins in
  • a shallow sturdy baking pan; set aside.
  • In a large skillet, cook the beef, onion, celery and green pepper
  • over medium heat until meat is no longer pink and vegetables are
  • tender; drain. Stir in the soup, mushrooms, soy sauce and brown
  • sugar. Cook for 3-4 minutes or until heated through. Fold in rice;
  • spoon into pumpkins and replace tops. Brush outsides of pumpkins
  • with oil.
  • Bake at 350° for 50-60 minutes or just until pumpkin is tender
  • (do not overbake). Place on individual serving plates. Yield: 4

2 of 2

Dinner in a Pumpkin (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving (1-1/4 cups) equals 559 calories, 24 g fat (8 g saturated fat), 76 mg cholesterol, 1,714 mg sodium, 51 g carbohydrate, 3 g fiber, 34 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.