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+ servings

Roasted Whole Pumpkin with Stuffing

Sue Lau
No ratings yet
Prep Time 25 mins
Cook Time 3 hrs 30 mins
Course Side Dish
Cuisine American
Servings 8


  • aluminum foil


  • 1 small pumpkin (4-1/2 pounds) (7" wide, cavity capacity 4 cups)
  • 1/2 cup celery
  • 1/2 cup chopped onion
  • 1 teaspoon fresh sage
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup pumpkin puree
  • 1 cup cooked sausage crumbles (I used Jimmy Dean brand precooked)
  • 4 cups dried bread croutons


  • Preheat oven to 375F.
  • Heat the butter in a skillet and saute the onion and celery with the herbs, salt and pepper until they are soft.
  • Stir in the pumpkin puree, sausage crumbles, bread cubes and just enough chicken broth to moisten (depends on how dry the bread is).
  • Slice the top off the pumpkin and scoop out seeds and pulp and discard.
  • Fill the pumpkin with the stuffing mix.
  • Top with the lid and place a large piece of foil over the top of the pumpkin (poking the stem through the foil if needed) and wrapping the pumpkin tightly.
  • Place the wrapped pumpkin in a baking pan just big enough to fit with 1/4 cup water around the bottom.
  • Bake the pumpkin for about 3-1/2 hours or until the temperature in the center of the stuffing is 160F and the pumpkin is tender.
  • Scoop out stuffing into a serving bowl. Then scoop out pumpkin, and if you like, top it with butter, cinnamon and brown sugar, or whatever seasoning or topping you desire.


From the kitchen of palatablepastime.com
Keyword roasted stuffed pumpkin
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