We’ve made these stuffed pumpkins 4 times in the past month, and they never fail to wow! I hope you enjoy them- if you make them take a picture and tag us on social media @rootedeventco to let us know what you thought!
1 2 to 3 lb. sugar pie pumpkin
Coarse salt and freshly ground pepper
1 pkg herb stuffing
1 cup shredded cheese (I prefer smoked gouda or provolone)
2 Tbs. olive oil
1 cup raw, sliced cremini mushrooms
3 garlic cloves, coarsely chopped
1 Tbs. minced fresh thyme leaves
About 1/2 cup heavy cream
- Center a rack in the oven and preheat the oven to 350° F.
- Heat a saute pan to medium/medium high. Add olive oil and heat until shimmering. Carefully add the mushrooms, thyme, and garlic, plus a pinch of salt- keeping in mind the oil might spit a little due to the water content in the mushrooms. Cook for about 5-7 minutes until soft, stirring often to prevent burning.
- Line a baking sheet with aluminum foil.
- Use a sturdy knife to carefully cut a circle around the top of the pumpkin (similar to how you would begin to carve a jack-o-lantern), allowing enough room to get inside the pumpkin to work without leaving too shallow a depth to hold the stuffing. Pull the cap off the pumpkin and cut away any strings and seeds clinging to the top.
- Scrape the inside of the pumpkin, using a large spoon to remove and discard all the strings and seeds. (Bonus points if you decide to roast the pumpkin seeds for later!)
- Season the inside of the pumpkin with salt and pepper, then place on the lined baking sheet.
- Toss the half the bag of stuffing mix and shredded cheese together in a mixing bowl. Fill the pumpkin halfway with this mixture, top with the mushrooms from the saute pan, then fill the rest of the way with the bread and cheese mixture. You will likely have some of the filling left over.
- Pour the heavy cream into the stuffed pumpkin, using the big spoon again to make sure all the ingredients inside are moistened. You might have to add the cream in steps, and there might still be a bit of cream left over. The key here is to make sure the pumpkin is nicely filled, with all the ingredients inside moist but not swimming in cream.
- Put the pumpkin cap back on the pumpkin and bake for 90 minutes to 2 hours. Definitely check on the pumpkin at 90 minutes- pumpkins on the smaller side will most likely be ready at this point. You will be able to tell it is finished as the stuffing inside will be hot and bubbly, the pumpkin skin will be slightly wrinkled, and the flesh of the pumpkin will yield to a firm touch. Be careful not to overbake, or the pumpkin shell might not hold up to the heavy stuffing inside. (If this happens, transferring the pumpkin to a serving bowl will hold the sides in so it can still be served at the table.)
- When the pumpkin is ready, very carefully transfer it to a platter or plate with a sturdy spatula, keeping in mind it will be heavy, very hot, and very wobbly. Make sure you have the spatula fully between the aluminum foil and the bottom of the pumpkin, and minimize the distance you’re travelling with it to the platter. I like to garnish with a bit of fresh sage for aroma and to tie the look together. (Don’t forget to snap a picture and tag us @rootedeventco!)
- Serve by spooning out portions of the filling, making sure to scrape a generous amount of pumpkin into each spoonful along with the stuffing.
- Enjoy the praise that will come rolling in for your pumpkin! Consider trying again by subbing out sausage for the mushroom mixture or adding stir fried greens- the possibilities are endless!
Photo courtesy of Jessica Sara Photography.