Baked Stuffed Sugar Pumpkin

Recipe Pin
2 hours 40 minutes
1 pumpkin

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Popular in New England, Baked Stuffed Sugar Pumpkin is a savory autumn dish assembled with garlic, herbs, sourdough, and tangy Gruyere cheese!

I've made many versions of baked stuffed pumpkin over the years, but I stopped experimenting when I perfected this savory-sweet version, a largely experimental

With every mouthful, your eaters will wonder exactly what all is packed into this clever bubbled-over ‘icon of Harvest.’

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Despite this baked stuffed pumpkin recipe being very easy to make, it does take significant time to bake in order to thoroughly cook the pumpkin, and to bring out the incredible flavor profiles in the final product.

There is, by design, a whole lot of sweet and savory going on in this dish. With every mouthful, your eaters will wonder exactly what all is packed into this clever bubbled-over ‘icon of Harvest.’ The tantalizing smells alone are sure to make everyone hungry.  

While I’ve outlined the ingredients I used in developing my rendition of baked stuffed pumpkin, I have encountered others who prepare this fall treat based on their own unique stuffing ingredients. Bottom line, adjust the ingredients to suit your taste.  For example, at one point, I considered using a smoked cheese such as a cheddar or a Gouda in this dish. I still think it would have offered great depth to the flavor, but never tried it. Experiment!

I've made many versions of baked stuffed pumpkin over the years, but I stopped experimenting when I perfected this savory-sweet version, a largely experimental

One major tip I can give is to think ahead about what you plan to bake it in. I say this because the pumpkin will begin to collapse under its own weight in the oven after about the first hour of the bake.

That is what you want to happen, but you don’t want a flattened pumpkin at the end, so baking it in a close-fitting, snug dish is super important. I recommend either a parchment-lined small Dutch oven or a parchment-lined round stoneware casserole.

The pumpkin should fit snugly inside. You will want this because the sides of the baking dish will act as support once the sides of the pumpkin begin to soften and break down. Once removing from the oven, allow to rest for about 10 minutes before removing from the baking dish and cutting into wedges.

I've made many versions of baked stuffed pumpkin over the years, but I stopped experimenting when I perfected this savory-sweet version, a largely experimental

Once removing from the oven, allow to rest for about 10 minutes before removing from the baking dish and cutting into wedges.

The Method

Preheat oven to 425 degrees.

Cut the bulb of garlic in half cross-ways. Place on a sheet of heavy foil and drizzle with 1 tablespoon of the olive oil. Replace the top half and wrap tightly. Roast the garlic for 40 minutes and remove from oven. Once garlic has cooled slightly, pop the roasted cloves from both top and bottom halves into a large bowl. Pour any remaining olive oil from the foil into the bowl as well.

I've made many versions of baked stuffed pumpkin over the years, but I stopped experimenting when I perfected this savory-sweet version, a largely experimental

Reduce oven temperature to 350 degrees.

Wash and dry the pumpkin. Using a sharp knife, cut the top off the pumpkin, as though you were making a jack-o-lantern, and scoop out the seeds and fibers.

I've made many versions of baked stuffed pumpkin over the years, but I stopped experimenting when I perfected this savory-sweet version, a largely experimental

Using the remaining tablespoon of olive oil, rub the inside of the pumpkin all over. Generously salt and pepper and add the fresh nutmeg to the inside of the pumpkin by tilting to sprinkle. Rub so the seasonings are distributed all over. Place inside of a close-fitting parchment-lined baking dish. Set aside.

To the roasted garlic cloves and residual garlic oil, add the shredded Gruyere, cheese curds, the sourdough cubes, herbs de Provence, and another grate or two of fresh nutmeg if desired. Using your fingers, work the roasted garlic into the dry ingredients until evenly distributed.

I've made many versions of baked stuffed pumpkin over the years, but I stopped experimenting when I perfected this savory-sweet version, a largely experimental

To the bottom of the inside of the pumpkin, add 1/4 cup of heavy cream. Add the remaining 1/2 cup of cream to the stuffing mixture and stir well. Mixture should be wet but still somewhat crumbly. Spoon the stuffing mixture inside the cavity of the pumpkin.

You may need to press down and pack the pumpkin to fit as much of the stuffing as possible. Do not over-stuff. Replace the top and tent with foil.

I've made many versions of baked stuffed pumpkin over the years, but I stopped experimenting when I perfected this savory-sweet version, a largely experimental

Bake at 350 degrees for two hours. Stuffing will expand within the cavity during the bake, so anticipate the pumpkin top to lift from the pumpkin toward the end of the bake, making for an appetizing bubbled-over edge. Allow the pumpkin to rest on the counter for 10 minutes before carefully transferring to a cutting board. Remove top and cut first in half, then each half into thirds. Serve the baked stuffed pumpkin wedges alongside your traditional Holiday table favorites.

I've made many versions of baked stuffed pumpkin over the years, but I stopped experimenting when I perfected this savory-sweet version, a largely experimental

Baked Stuffed Pumpkin

Jenny DeRemer
Baked stuffed pumpkin is a northeast tradition. It's also a dish rarely offered in restaurants, despite being almost as popular as the turkey is to the American Thanksgiving table.
5 from 1 vote
Servings: 1 pumpkin
Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Course Side Dish
Cuisine American
Servings 1 pumpkin
Calories 2589 kcal

Ingredients
 

  • 1 sugar pumpkin approximately 1 to 1 1/4 pounds, 2 if you plan to double this recipe (do not use a larger pumpkin, as bake time will become obscured)
  • 3 ounces Gruyere cheese shredded
  • 3 ounces cheese curds chopped
  • ½ mini sourdough boule cut into 1/2″ cubes
  • 1 whole garlic bulb
  • 2 tablespoons olive oil
  • ½ freshly grated nutmeg seed plus additional to taste
  • ¾ cup heavy cream
  • 2 tablespoons Herbs de Provence
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 425 degrees.
  • Cut the bulb of garlic in half cross-ways. Place on a sheet of heavy foil and drizzle with 1 tablespoon of the olive oil. Replace the top half and wrap tightly. Roast the garlic for 40 minutes and remove from oven. Once garlic has cooled slightly, pop the roasted cloves from both top and bottom halves into a large bowl. Pour any remaining olive oil from the foil into the bowl as well.
  • Reduce oven temperature to 350 degrees.
  • Wash and dry the pumpkin. Using a sharp knife, cut the top off the pumpkin, as though you were making a jack-o-lantern, and scoop out the seeds and fibers.
  • Using the remaining tablespoon of olive oil, rub the inside of the pumpkin all over. Generously salt and pepper and add the fresh nutmeg to the inside of the pumpkin by tilting to sprinkle. Rub so the seasonings are distributed all over. Place inside of a close-fitting parchment-lined baking dish. Set aside.
  • To the roasted garlic cloves and residual garlic oil, add the shredded Gruyere, cheese curds, the sourdough cubes, herbs de Provence, and another grate or two of fresh nutmeg if desired. Using your fingers, work the roasted garlic into the dry ingredients until evenly distributed.
  • To the bottom of the inside of the pumpkin, add 1/4 cup of heavy cream. Add the remaining 1/2 cup of cream to the stuffing mixture and stir well. Mixture should be wet but still somewhat crumbly. Spoon the stuffing mixture inside the cavity of the pumpkin.
  • You may need to press down and pack the pumpkin to fit as much of the stuffing as possible. Do not over-stuff. Replace the top and tent with foil.
  • Bake at 350 degrees for two hours. Stuffing will expand within the cavity during the bake, so anticipate the pumpkin top to lift from the pumpkin toward the end of the bake, making for an appetizing bubbled-over edge.
  • Allow the pumpkin to rest on the counter for 10 minutes before carefully transferring to a cutting board. Remove top and cut first in half, then each half into thirds. Serve the baked stuffed pumpkin wedges alongside your traditional Holiday table favorites.

The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.

Nutrition

Calories: 2589kcalCarbohydrates: 228gProtein: 91gFat: 155gSaturated Fat: 79gCholesterol: 429mgSodium: 2082mgPotassium: 5198mgFiber: 15gSugar: 44gVitamin A: 119512IUVitamin C: 129mgCalcium: 2127mgIron: 29mg
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5 Comments

  1. CONGRATS! Your post is FEATURED at #AThemedLinkup 32 for All Things Thanksgiving from my previous linkup for Pumpkin Recipes.

  2. I can’t wait to make this! I’ve never had a baked pumpkin, just pie and seeds! Love the nutmeg grinder too! Next on my list of must have kitchen gadgets!

    1. Renee, this recipe calls for those little itty bitty sugar pumpkins, so it’s a quick fix. I would honestly recommend preparing two pumpkins if you are feeding any more than four people. Oh, and the Peugeot Grinder – a perfect little luxury!