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Popular in New England, this baked stuffed sugar pumpkin is a savory autumn dish that everyone will love. This aromatic dish is made with garlic, herbs, sourdough, and tangy Gruyère cheese for lots of flavor and texture.
Round this out with other fall favorites, like orange Bourbon roasted turkey breast and old-fashioned glazed apple slab pie.
Quick Look: Baked Stuffed Sugar Pumpkin Recipe
- ⏲️ Prep Time: 40 minutes
- ⏲️ Cook Time: 2 hours
- ⏲️ Total Time: 2 hours 40 minutes
- 👨👩👧👦 Servings: 6 servings
- 🌽 Cuisine & Heritage: New England American
- 🍽️ Calories: 635 calories per serving (more nutritional info in recipe card)
- 🥦 Dietary Info: Vegetarian
- 🟢 Difficulty: Easy
- 🔥 Cooking Method: Oven Baked
- 🌶️ Flavor Profile: This stuffed pumpkin is packed with flavorful cheese, bread, garlic, and spices for lots of flavor and an amazing aroma.
- 🔑 Top Tip: Use a snug-fit baking dish for your sugar pumpkin to keep it from collapsing as it bakes.
- 🍷 Drink Pairings: Pair this with a glass of rich Chardonnay or a malty amber ale.
- ❄️ Storage: Let the pumpkin cool completely, cover tightly, and refrigerate for up to 3 days; reheat in a 350 °F oven for about 15 minutes before serving.
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A Pumpkin Walks into a Kitchen…
This recipe is a throwback to the classic Yankee holiday tables I grew up around. The combination of sweet pumpkin, melty Gruyère, and hearty sourdough cubes hits all the nostalgia notes like a warm embrace from your favorite aunt. It’s the kind of dish that looks fancy but is surprisingly easy for even novice cooks to pull off!
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.
Secrets Behind the Stuffing
- The pumpkin holds its shape perfectly while roasting, creating a natural bowl for the stuffing.
- Gruyère melts beautifully, creating gooey, flavorful pockets without overwhelming the pumpkin’s natural sweetness.
- Sourdough cubes provide texture and soak up the savory custard, giving every bite balance.
- Herbs like sage and thyme add seasonal warmth, making this perfect for holidays.
- Quick prep and simple steps make it beginner-friendly but still impressive at the table.
Table of Contents
“I can’t wait to make this! I’ve never had a baked pumpkin, just pie and seeds! Love the nutmeg grinder too!”
The Good Stuff…The Ingredients
Here are the key ingredients that you need for this easy recipe.
- medium sugar pumpkin – choose one that’s firm and evenly shaped. Use a pumpkin that weighs between 1 and 1¼ pounds. Feel free to double this recipe if you want a larger yield. If you love pumpkin, be sure to try my recipes for pumpkin spice cream cheese pound cake or pumpkin pecan bread pudding!
- sourdough – day-old works best. Using a small sourdough boule that’s been cubed gives a great texture that pairs well with the cheese and spices. If you have any extra bread, sourdough also makes great croutons–like in my sautéed beet greens with prosciutto and croutons!
- Gruyère and cheese curds – I recommend using a blend of cheese curds and Gruyère for a wonderful melty texture and lots of flavor.
- head of garlic
- heavy cream
- olive oil
- Herbs de Provence
- fresh nutmeg
- kosher salt & pepper
See recipe card for full information on ingredients and quantities.
Variations
- Smoked Cheese – Using a smoked cheese such as a cheddar or a Gouda in this dish would be delicious.
- Bread – Don’t want to use sourdough? Try another crispy bread with an open crumb, such as focaccia.
- Dairy-free – use plant-based milk and cheese.
- Gluten-free – substitute sourdough with GF bread cubes.
- Optional protein – add crumbled sausage, chopped cooked bacon, or tempeh for heartier stuffing.
How to Make Baked Stuffed Sugar Pumpkin
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Roast
Preheat oven to 425°F. Slice a garlic bulb in half crosswise, drizzle 1 tablespoon olive oil over the cut sides, pop the top back on, and wrap it tightly in foil. Roast for 40 minutes.
Once cooled a bit, squeeze the cloves from both halves into a large bowl and pour in any leftover garlic oil. These cloves are sweet, mellow, and basically liquid gold for your stuffing.
Reduce your oven temp to 350°F.
2
The Pumpkin
Wash and dry your pumpkin. Preheat oven to 350°F. Using a sharp knife, slice off the top and scoop out the seeds and the stringy pulp. Rub the inside with a little olive oil, then season generously with Kosher salt, pepper, and a generous grind of fresh nutmeg, about 2 teaspoons worth.
Place it in a parchment-lined, close-fitting baking dish. Your pumpkin is now officially ready for its stuffing makeover.
3
The Stuffing
To the roasted garlic bits and residual oil, add:
- 3 ounces shredded Gruyère
- 3 ounces cheese curds
- 1/2 to 3/4 of a mini sourdough boule, cubed (about 2 1/2 to 3 cups)
- 2 tablespoons Herbs de Provence
- fresh nutmeg (optional and just a few grinds/grates)
- Kosher salt
- black pepper
Use your fingers (yes, fingers!) to work the garlic into the mixture and evenly distribute the ingredients. It’s messy, but totally worth it. This is where the magic happens.
4
Stuff
Pour 1/4 cup heavy cream into the inside of the pumpkin cavity.
Mix 1/2 cup heavy cream into the stuffing until moist but still slightly crumbly. You may need to add additional cream depending on the amount of sourdough cubes; again, you are going for moist but still slightly crumbly.
Spoon the stuffing into the pumpkin, pressing lightly to pack it in without over-stuffing. Replace the top of the pumpkin and tent with foil.
5
Bake
Bake at 350°F for 2 hours. The stuffing will puff up inside the pumpkin, so don’t panic when the cap lifts slightly as it’s supposed to look like this.
Let the pumpkin rest 10 minutes, then transfer carefully to a cutting board. Remove the top, cut in half, then each half into thirds. Each portion gets some savory stuffing and flesh of the pumpkin. Serve your baked stuffed sugar pumpkin wedges alongside your holiday favorites and watch everyone fight for seconds!
6
Make No Apologies for Digging In
Serve this sweet-and-savory wedge of autumn gold right beside Tom Turkey or let it cozy up next to your Christmas roast like the overachieving side dish that’s clearly gunning for a holiday promotion.
Recipe FAQs
No, sugar pumpkins are not just “small pumpkins”. Sugar pumpkins are a specific variety of pumpkin that’s meant for using in baking and cooking. Not all pumpkins are edible, so be sure that you’re using a sugar pumpkin (also called a “pie pumpkin”) for this recipe.
Yes, sugar pumpkins are definitely edible! These pumpkins are bred specifically for using in baking (like pumpkin pie) and cooking (like pumpkin soup). They have a sweeter flavor and denser texture than other types of pumpkins.
Kabocha or kuri squashes which resemble sugar pumpkins and are also edible may be substituted, but with a slightly different flavor result.
Let the baked stuffed pumpkin cool completely, then tightly cover with plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat gently in the oven.
Yes, just adjust ingredients proportionally and allow extra roasting time. Nestling them side by side in a high-sided casserole dish atop a baking sheet will allow them to maintain their structure while roasting.
How to Parade Your Pumpkin
Serve this baked stuffed sugar pumpkin as a side for Thanksgiving, holiday dinners, or cozy family meals. Pairs wonderfully with roasted vegetables, apple cider, or a light salad. Round it out with turkey tetrazzini, browned butter mashed potatoes, brown butter French green beans, and best Southern corn pudding. Enjoy a slice of pear shortbread tart or one of my best cider doughnuts for dessert!
Expert Tips
- Customize the stuffing: Swap cheeses, breads, herbs, or spices to suit your taste—make it yours.
- Use a snug baking dish: A small, parchment-lined Dutch oven or round casserole prevents the pumpkin from collapsing.
- Hands-on flavor: Mix the stuffing with your fingers to distribute roasted garlic evenly—messy but worth it.
- Patience pays off: This pumpkin takes about 2 hours to cook, but slow roasting develops deep, irresistible flavors.
- Let it rest: Allow 10 minutes after baking so the stuffing sets and wedges hold together beautifully.
- Expect a puff: The pumpkin lid may lift as the stuffing expands—this is normal and makes it look delightfully rustic.
- Mess with confidence: Don’t be afraid to add a little extra nutmeg, herbs, or seasoning to suit your holiday table.
- Plan your plating: Wedges slice cleanly after resting; serve with sides like roasted veggies or a crisp salad for a complete meal.
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Baked Stuffed Pumpkin
Ingredients
- 1 head garlic
- 2 tablespoons olive oil, divided
- 1 sugar pumpkin, about 1 to 1¼ pounds; may substitute kuri or kubocha squash
- 1/2 teaspoon Kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 2 teaspoons nutmeg, divided; freshly grated; additional to taste
- 3 ounces Gruyère cheese, shredded from a large block
- 3 ounces cheese curds, chopped
- ½ mini sourdough boule, cut in ½-inch cubes
- 2 tablespoons Herbs de Provence
- ¾ cup heavy cream, divided; may substitute whole milk
Instructions
Roast the Garlic
- Preheat oven to 425°F. Slice a garlic bulb in half crosswise, drizzle the cut sides with 1 tablespoon olive oil, replace the top, and wrap in foil. Roast until the cloves are soft.1 head garlic, 2 tablespoons olive oil
- Cool slightly, then squeeze the cloves and any garlic oil into a large bowl. Reduce oven temperature to 350°F.
Prep the Pumpkin
- Wash and dry the pumpkin. Preheat oven to 350°F. Cut off the top and remove the seeds and pulp. Rub the inside with the remaining tablespoon olive oil, then season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon freshly grated nutmeg. Place the pumpkin in a parchment-lined, snug baking dish.2 tablespoons olive oil, 1 sugar pumpkin, 1/2 teaspoon Kosher salt, 1/4 teaspoon black pepper, 2 teaspoons nutmeg
- To the roasted garlic and its oil, add the shredded Gruyère, cheese curds, cubed sourdough, Herbs de Provence, the remaining teaspoon nutmeg, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Use your fingers to work the garlic through the mixture and combine evenly.1/2 teaspoon Kosher salt, 2 teaspoons nutmeg, 3 ounces Gruyère cheese, 3 ounces cheese curds, ½ mini sourdough boule, 2 tablespoons Herbs de Provence, 1/4 teaspoon black pepper
- Pour 1/4 cup heavy cream into the inside of the pumpkin cavity. Swirl it around so it coats the inside. To the stuffing, mix in enough heavy cream (about 1/2 cup) to make the mixture moist but still slightly crumbly. Add a little more cream if needed to reach that texture.¾ cup heavy cream
- You may need to press down and lightly pack the pumpkin to fit as much of the stuffing as possible. Do not over-stuff. (Any stuffing that will not fit into the cavity may be baked at the base of the pumpkin covered with foil). Replace the top and tent with foil.
Bake the Pumpkin
- Bake at 350°F for two hours. The 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. I use a spider or other wide spoon to do this as the walls of the pumpkin are vulnerable to collapse if not handled delicately. Remove top and cut first in half, then each half into thirds. Serve the baked stuffed pumpkin wedges alongside your traditional Holiday table favorites.
Notes
- Crisp hard cider or dry white wine pairs beautifully.
- Lightly spiced autumn ale complements the cheese and herbs.
- For non-alcoholic: sparkling apple cider or warm spiced tea.
- Do not use a larger pumpkin, as bake time will be too long. Feel free to use 2 small pumpkins if you want a larger yield.
- Adjust the filling ingredients to suit your taste. Use different cheeses, breads, spices, or other ingredients to give this the flavors you’d like best.
- Be patient; this recipe requires a long baking time to cook through and to bring out incredible flavors. It is easy to assemble and will be a big hit with family and friends!
- Bake the pumpkin in a snug dish, like a small, parchment-lined Dutch oven or round stoneware casserole dish. This is important because the pumpkin will begin to collapse under its own weight in the oven after about the first hour of the bake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is be perfect for our family, four adults and one child! When I saw the picture, I thought, that’s a big pumpkin, enough for a dozen people! But I read on. The only problem is finding a sugar pumpkin at one of our markets!
Barbara, you may also use Kuri or Kabocha squash. If you look at my images, we’ve used Kabocha squash which gives the finished dish a sweet but also nutty flavor. VERY good with sourdough! x0 Jenny
CONGRATS! Your post is FEATURED at #AThemedLinkup 32 for All Things Thanksgiving from my previous linkup for Pumpkin Recipes.
Thank you Dee; first time EVER sharing with a Link Party, so very glad to be a part of yours!
Looks tasty! Thanks so much for linking up with me at #AThemedLinkup 31 for Pumpkin Recipes. Shared.
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!
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!