For a richer flavor, consider browning the ground beef and sausage in butter or olive oil. Feel free to adjust the seasoning to your liking. A pinch of nutmeg or a dash of cayenne pepper can add a nice depth of flavor. If you don't have pumpkin pie spice, you can make your own blend using cinnamon, ginger, nutmeg, and cloves. To prevent the pumpkin from browning too quickly, you can tent it with foil during the last 20-30 minutes of baking. Leftovers can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving. For a vegetarian option, substitute the ground beef and sausage with a plant-based alternative or a mix of cooked lentils and vegetables.
Teri's Dinner in a Pumpkin
-
PREP TIME45 mins
-
COOK TIME1 hrs
-
TOTAL TIME1 hrs 45 mins
-
SERVING10 People
-
VIEWS166
A hearty and festive autumn centerpiece! This savory pumpkin, stuffed with a rich meat and rice filling, is baked to tender perfection, offering a delicious and visually stunning alternative or addition to your Thanksgiving or fall harvest feast.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate46 g
-
Cholesterol94 mg
-
Fiber4 g
-
Protein24 g
-
Saturated Fat15 g
-
Sodium1653 mg
-
Sugar11 g
-
Fat40 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
In a large skillet over medium heat, combine ground beef and sausage. Cook, breaking up the meat, until evenly browned. Season with salt, pepper, pumpkin pie spice, and brown sugar. (Approximately 15 minutes)
02
Step
30 mins
Drain off any excess grease. Stir in chicken stock and rice mix. Cover and simmer until the rice is tender and the liquid is absorbed. (Approximately 25-30 minutes)
03
Step
10 mins
Preheat oven to 400 degrees F (200 degrees C). Carefully remove the top of the pumpkin and reserve it. Scoop out the seeds and stringy pulp from the inside of the pumpkin. (Approximately 10 minutes)
04
Step
5 mins
In a large bowl, combine the cream of celery soup, cream of mushroom soup, drained mushroom pieces, and green beans. Mix well. Add this mixture to the cooked meat and rice, stirring to combine. (Approximately 5 minutes)
05
Step
5 mins
Spoon the filling into the prepared pumpkin. Replace the pumpkin top. Place the pumpkin on a large baking sheet. (Approximately 5 minutes)
06
Step
1 hrs
Bake in the preheated oven until the pumpkin is tender and easily pierced with a fork. (Approximately 60 minutes)
07
StepLet the pumpkin rest for 10-15 minutes before serving. To serve, scoop out portions of the filling along with some of the cooked pumpkin flesh.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Hudson Collins
Mar 28, 2025I followed the recipe exactly, and it turned out perfectly. The pumpkin was tender, and the filling was so flavorful.
Marquis Kub
Feb 18, 2025I found the condensed soup a bit too salty, so I used a low-sodium version instead.
Mylene Marks
Feb 11, 2025I had trouble finding a sugar pumpkin, so I used a butternut squash instead. It worked just as well.
Jarvis Boehm
Jun 3, 2024This recipe is a keeper! It's perfect for Thanksgiving or any fall gathering.
Anya Rosenbaum
Apr 18, 2024I added some diced apples to the filling for a touch of sweetness. It was a great addition!
Demond Beahan
Mar 18, 2024Next time, I'll try using different types of sausage for a bolder flavor.
Vern Tillman
Dec 26, 2023Make sure to use a large enough baking sheet to catch any drips from the pumpkin.
Joseph Waelchi
Nov 27, 2023This was such a fun and festive dish to make! My family loved it, and it looked amazing on the table.