Sausage-Stuffed Pumpkins Recipe
Sausage-Stuffed Pumpkins Recipe photo by Taste of Home

Sausage-Stuffed Pumpkins Recipe

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5 9 12
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Baking a meal in a pumpkin—what a fun fall idea! To serve, cut the pumpkin into wedges, giving each person both pumpkin and stuffing. —Rebecca Baird, Salt Lake City, Utah
TOTAL TIME: Prep: 50 min. Bake: 1-1/4 hours
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 50 min. Bake: 1-1/4 hours
MAKES: 8 servings


  • 2 cups water
  • 1 cup uncooked brown rice
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon curry powder
  • 1 pound bulk Italian sausage
  • 4 cups sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 shallots, minced
  • 1 garlic clove, minced
  • 5 tablespoons dried currants
  • 1/4 cup chicken broth
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon dried marjoram
  • 2 medium pie pumpkins (2-1/2 pounds each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder


  1. In a large saucepan, bring the water, rice, bouillon and curry powder to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender.
  2. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion and shallots for 3-5 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
  3. Reduce heat; add the currants, broth, poultry seasoning, sage and marjoram. Return sausage to the pan. Cook and stir for 5-7 minutes or until liquid is absorbed. Remove from the heat; stir in rice.
  4. Wash pumpkins; cut a 3-in. circle around each stem. Remove tops and set aside. Remove and discard loose fibers; save seeds for another use. Prick inside each pumpkin with a fork; sprinkle with salt and garlic powder. Stuff with sausage mixture; replace tops.
  5. Place in a 13-in. x 9-in. baking dish; add 1/2 in. of water. Bake, uncovered, at 350° for 30 minutes. Cover loosely with foil; bake 45-50 minutes longer or until tender. Cut each pumpkin into four wedges to serve. Yield: 8 servings.
Originally published as Sausage-Stuffed Pumpkins in Taste of Home October/November 2007, p19

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Nov. 3, 2014

"Excellent flavor! Really loved the flavor. I did only a couple changes. I pre-baked the pumpkin while I got everything else ready, so it didn't take so long to cook in the end. (Everyone was really hungry) Also, I didn't have shallots or currants, but used raisins. That worked fine. I did add celery to the veggie mix. Because I'm trying to eat low carb, I just scooped out a bowl of meat/veggie mix for myself before adding the rice back in. Really, this recipe as she's made it is very well done. We will be repeating this! (I have a family of 7, including toddlers who loved this.) I doubled the recipe and actually had left overs! YEA!!"

Reviewed Oct. 30, 2014

"Dear Sunkissed,

But it doesn't call for regular rice; the recipe specifies brown rice, which does take 45-50 minutes."

Reviewed Nov. 16, 2012

"Mixed reviews here. I really enjoyed it while Hubby did not. I make something similar in smaller portion sizes using acorn squash, no mushrooms, seasonings are different and throwing in raisins. He perfers that recipe."

Reviewed Nov. 2, 2012

"This is perfect!! I make this every year. I don't add quite as much sausage."

Reviewed Oct. 22, 2012

"Delicious! We used wild rice instead of brown, and it definitely needed 50 minutes of cooking. The pumpkin imbued the dish with a unique, yet delicious taste. This was a beautiful dish to serve and definitely starts conversations."

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