Pumpkin Stew Recipe
Pumpkin Stew Recipe photo by Taste of Home

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 serving (1 cup) equals 324 calories, 11 g fat (3 g saturated fat), 57 mg cholesterol, 1,070 mg sodium, 37 g carbohydrate, 4 g fiber, 23 g 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

Nutritional Facts

1 serving (1 cup) equals 324 calories, 11 g fat (3 g saturated fat), 57 mg cholesterol, 1,070 mg sodium, 37 g carbohydrate, 4 g fiber, 23 g protein.

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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."

Reviewed Dec. 20, 2012

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

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."

Reviewed Oct. 25, 2012

"I have been making this for almost 20 years now, and my family can't wait for it. I get a bigger pumpkin (wider, not taller) more of everything and have my whole family over"

Reviewed Oct. 22, 2012

"I have made this recipe since finding it in the Taste Of Home Magazine several years ago. My family looks forward to this every fall. It makes a wonderful presentation, and the taste is worth the extra time and effort to make it."

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