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Savory Stuffed Pumpkin

 Savory Stuffed Pumpkin
"As soon as pumpkins are available in October, I stock up on them for making this special dish," pens Patricia Sacheck from her family's ranch outside Wasilla, Alaska. "The beefy mixture is filling and tastes good the next day - that is, if there are any leftovers!"
6 ServingsPrep: 30 min. Bake: 1-1/2 hours


  • 1-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 jar (4-1/2 ounces) sliced mushrooms
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1-1/2 cups cooked rice
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 large pumpkin (8 to 9 pounds)
  • Canola oil


  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Add the soup, mushrooms, soy sauce and
  • brown sugar. Simmer, uncovered, for 10 minutes, stirring
  • occasionally. Stir in the rice and water chestnuts.
  • Wash pumpkin; cut a 6-in. circle around stem. Remove top and set
  • aside. Discard seeds and loose fibers from the inside. Spoon beef
  • mixture into pumpkin; replace top.
  • Place in a greased 15-in. x 10-in. x 1-in. baking pan. Rub oil over
  • outside of pumpkin. Bake, uncovered, at 350° for 1-1/2 hours or
  • until pumpkin is tender. Scoop out some pumpkin with each serving of

2 of 2

Savory Stuffed Pumpkin (continued)

Directions (continued)

  • beef mixture. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 435 calories, 13 g fat (6 g saturated fat), 58 mg cholesterol, 982 mg sodium, 55 g carbohydrate, 5 g fiber, 28 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.