Pumpkin Stew Recipe
Pumpkin Stew Recipe photo by Taste of Home
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Pumpkin Stew Recipe

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This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. —Donna Mosher, Augusta, Montana
TOTAL TIME: Prep: 2-1/2 hours Bake: 2 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 2-1/2 hours Bake: 2 hours
MAKES: 8-10 servings


  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons canola oil, divided
  • 1 cup water
  • 3 large potatoes, peeled and cut into 1-inch cubes
  • 4 medium carrots, sliced
  • 1 large green pepper, cut into 1/2-inch pieces
  • 4 garlic cloves, minced
  • 1 medium onion, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons beef bouillon granules
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 pumpkin (10 to 12 pounds)

Nutritional Facts

1 cup: 324 calories, 11g fat (3g saturated fat), 57mg cholesterol, 1070mg sodium, 37g carbohydrate (9g sugars, 4g fiber), 23g protein.


  1. In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.
  2. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings.
Originally published as Pumpkin Stew in Taste of Home October/November 1995, p37

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Summy User ID: 1386846 254932
Reviewed Oct. 2, 2016

"I have held onto this recipe since 1995, and never made it until now. Since I am cooking for one, I halved the recipe, with the exception of the canned tomatoes. I added a whole can of Italian tomatoes (because that is what I had on hand), added some fresh thyme that would have spoiled if I didn't use it, and for some strange reason I added about 1/2 tsp of Garam Marsala seasoning. (I am not one to improvise.) I cooked the stew, then put it in a small pumpkin, reserving any stew that didn't fit. I am so glad I finally made this after 21 years! Now, when my children and granddaughter come to visit, I know what I'm going to serve! So pretty, festive, and absolutely delicious."

LPHJKitchen User ID: 7521213 244391
Reviewed Feb. 24, 2016

"I love, Love, LOVE this dish! Oh gosh.. Here's what I did. I didn't have a dutch oven, so I put all of the ingredients in the slow cooker. I also cut the pumpkin up and put chunks of it in with the other stew ingredients. I cooked it over low for 6 hours and it was great. This would make a great fall dish but it's great all winter! You could also sub in butternut squash instead of pumpkin if you didn't have it."

nateswife05 User ID: 8556874 233939
Reviewed Oct. 3, 2015

"This recipe was awesome!!!! I added butternut squash and a little more salt and pepper. It got done earlier than the whole 4 hour process. This was a hit,everyone loved it. It's definitely going to be our new fall tradition!!!!"

Cedes2001 User ID: 4062830 4700
Reviewed Nov. 1, 2014

"FABULOUS! It makes the pumpkin taste just like stew."

munge8 User ID: 8055512 3070
Reviewed Oct. 30, 2014

"This was soooo good!!!"

toh102214 User ID: 8050682 6260
Reviewed Oct. 29, 2014

"I used this recipe when it first came out, for an event I catered. Everyone was thrilled as it made a spectacular presentation!"

barbacoaboa User ID: 8044948 8689
Reviewed Oct. 26, 2014

"An excellent autumn meal for our family and our guests with a fun and seasonally-appropriate presentation. After reading other reviews, I also elected to reduce the cooking time to 1.5 hrs each in dutch oven and pumpkin. This worked out well for the vegetables, though I would have preferred the meat a little more tender. Speaking of veggies, I subbed turnips and a sweet potato for two of the three potatoes. I also deglazed the Dutch oven with a few glugs of red wine after browning the meat to add a bit of complexity. Have fun with this one. It seems to be rather forgiving."

xlsalbums User ID: 5254917 9549
Reviewed Oct. 13, 2013

"The stew was very tasty!! But next time I will cut down on the cooking time both in the dutch oven stage and the baking stage. Things cooked much quicker than I expected. The pumpkin got a little soft."

patrichard User ID: 820159 200248
Reviewed Dec. 20, 2012

"This is a great stew recipe. But I found it taste just as good without the pumpkin."

AOswald03 User ID: 5060396 7935
Reviewed Nov. 7, 2012

"I make this every year the Sunday before Halloween. I do not add green pepper but I do add a handful of spinach and some cumin and montreal steak seasoning to give it a kick."

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