Name: Stuffed Mini Pumpkins
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 6 mini sugar pumpkins, tops cut off and seeds removed; 1 cup cooked wild rice blend; 1 tablespoon olive oil; 1/2 cup chopped onion; 1/2 cup chopped celery; 1/2 cup chopped mushrooms; 2 cloves garlic, minced; 1/4 cup dried cranberries; 1/4 cup chopped walnuts or pecans; 1 teaspoon fresh thyme (or 1/2 tsp dried); Salt and pepper to taste; 1/4 cup grated Parmesan cheese (optional)

Imagine carving into a tender, roasted mini pumpkin only to discover a warm, savory filling that smells like Thanksgiving in a bite. Stuffed Mini Pumpkins are as charming to serve as they are comforting to eat. Whether you’re hosting a fall dinner party or looking for a festive side dish, these edible bowls bring both style and substance to the table.

These pumpkins are filled with a mix of fluffy wild rice, sautéed vegetables, and savory herbs, all baked together to create a cozy dish that tastes like the best parts of fall. Plus, they double as a gorgeous presentation piece, no garnish needed. It’s a full experience in each petite pumpkin.

What Kind of Pumpkin Should I Use?

Look for mini pumpkins labeled as “sugar pumpkins” or “pie pumpkins” at your grocery store or farmers market. They’re sweet, tender, and the perfect size for stuffing. Avoid decorative gourds or oversized pumpkins as they’re often too tough or fibrous for baking.

Ingredients for the Stuffed Mini Pumpkins

6 mini sugar pumpkins, tops cut off and seeds removed
1 cup cooked wild rice blend
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped mushrooms
2 cloves garlic, minced
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
1 teaspoon fresh thyme (or 1/2 tsp dried)
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)

How To Make the Stuffed Mini Pumpkins

Step 1: Prep the Pumpkins

Preheat your oven to 375°F (190°C). Slice off the tops of the pumpkins and scoop out the seeds and stringy pulp. Lightly brush the insides with olive oil and sprinkle with salt. Place them on a baking sheet and roast for 20 minutes.

Step 2: Cook the Filling

While the pumpkins bake, heat olive oil in a skillet over medium heat. Sauté the onion, celery, and mushrooms until softened, about 5 minutes. Add garlic, thyme, cranberries, and nuts. Stir in cooked wild rice, season with salt and pepper, and cook for another 2-3 minutes.

Step 3: Fill and Bake

Remove pumpkins from the oven. Spoon the rice mixture into each pumpkin, packing it gently. Top with grated Parmesan if desired. Return to oven and bake for 15-20 minutes, until the pumpkins are fork-tender.

How to Serve and Store Stuffed Mini Pumpkins

Serve these warm, either as a main course for vegetarians or a hearty side alongside roasted meats. They look stunning on a holiday table and pair well with dishes like glazed carrots or roasted Brussels sprouts.

To store, allow leftovers to cool completely before placing them in an airtight container. Refrigerate for up to 3 days. To reheat, place in a covered baking dish and warm in a 350°F oven until heated through.

Frequently Asked Questions

How do I know if the pumpkins are cooked enough?

When you can easily pierce the flesh with a fork and it gives slightly, they’re ready.

Can I use quinoa or couscous instead of wild rice?

Yes! Both make delicious substitutes. Just make sure they’re fully cooked before mixing.

Are these good for meal prep?

Absolutely. Make a batch on Sunday and enjoy them for lunch throughout the week.

Can I make them vegan?

Yes. Simply skip the Parmesan or use a plant-based alternative.

Can kids eat these?

They love the edible bowls! You can leave out nuts if allergies are a concern.

Want More Holiday Side Ideas?

If these Stuffed Mini Pumpkins got you in the mood for more cozy dishes, check out these comforting fall favorites:

Funeral Potatoes if you crave cheesy, creamy casserole goodness.
Oven Roasted Root Vegetables for a rustic and colorful side.
Corn Pudding Recipe with its sweet and custardy magic.
Cheesy Cabbage Casserole for a low-effort, flavor-packed bake.
Healthy Lemon Butter Baked Cod to pair a light protein with your pumpkin side.

📌 Save this recipe to your Pinterest fall favorites board to revisit every harvest season.

And let me know in the comments how you made them your own! Did you go savory or add sweet elements like apple chunks or maple glaze?

You can also find more of my everyday dishes on Pinterest @NinaDishes.

Stuffed Mini Pumpkins

Author: Nina Klatten
Total Time: 60 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

These Stuffed Mini Pumpkins are filled with a warm, savory wild rice and vegetable medley, perfectly seasoned and roasted until tender. A beautiful and comforting dish that’s ideal for fall gatherings, Thanksgiving sides, or a cozy vegetarian main course.

Instructions

1. Preheat your oven to 375°F (190°C). Slice off the tops of the pumpkins and scoop out the seeds and stringy pulp. Lightly brush the insides with olive oil and sprinkle with salt. Place them on a baking sheet and roast for 20 minutes.

2. While the pumpkins bake, heat olive oil in a skillet over medium heat. Sauté the onion, celery, and mushrooms until softened, about 5 minutes. Add garlic, thyme, cranberries, and nuts. Stir in cooked wild rice, season with salt and pepper, and cook for another 2-3 minutes.

3. Remove pumpkins from the oven. Spoon the rice mixture into each pumpkin, packing it gently. Top with grated Parmesan if desired. Return to oven and bake for 15-20 minutes, until the pumpkins are fork-tender.