Pumpkin Stuffed with Everything Good
Elevate your fall dining experience with this show-stopping recipe for Pumpkin Stuffed with Everything Good—a perfect blend of comforting flavors and eye-catching presentation. This dish combines the nutty sweetness of a roasted sugar pumpkin with a decadent filling of Gruyère and sharp cheddar cheeses, crispy bacon, garlic, and fresh thyme, all melded together with creamy, spiced goodness. The tender pumpkin shell serves as both a flavorful vessel and a striking centerpiece, making it ideal for holiday gatherings or cozy autumn nights. With its simple prep and rich, melty filling, this baked stuffed pumpkin delivers savory-sweet perfection in every slice. Keywords: stuffed pumpkin recipe, cheesy pumpkin filling, fall dinner ideas, roasted pumpkin centerpiece, holiday side dish.
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Recipe Information
Ingredients
- 1 small to medium sugar pumpkin (3-4 pounds)
- 3 cups stale bread, cubed
- 1 cup Gruyère cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 4 slices cooked bacon, crumbled
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1 cup heavy cream
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground nutmeg
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking dish or sheet with parchment paper.
Using a sharp knife, carefully cut a circular opening around the pumpkin stem to create a lid. Remove the seeds and stringy fibers from inside the pumpkin and the lid. Set aside the lid.
Rub the inside of the pumpkin with olive oil, then sprinkle lightly with salt and pepper. Place the hollowed-out pumpkin on the prepared baking dish.
In a large mixing bowl, combine the cubed bread, Gruyère cheese, cheddar cheese, crumbled bacon, minced garlic, and fresh thyme. Toss to evenly mix the ingredients.
In a small bowl, whisk together the heavy cream, black pepper, salt, and nutmeg.
Layer the bread mixture inside the pumpkin, filling it almost to the top. Pour the cream mixture evenly over the stuffing inside the pumpkin. Use a spoon to press the filling down slightly to ensure it fits snugly.
Place the pumpkin lid on top and transfer the baking dish to the oven.
Bake for about 90 minutes, or until the pumpkin flesh is tender enough to be pierced easily with a knife and the filling is bubbling and golden.
Remove from the oven and let the pumpkin rest for 10 minutes before serving.
To serve, slice the pumpkin into wedges, ensuring each portion includes both the tender pumpkin flesh and the cheesy filling.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 6.9 g | 24% | |
| Total Sugars | 13.0 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 740 mg | 57% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
