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Savory Stuffed Pumpkin

"As soon as pumpkins are available in October, I stock up on them for making this special dish," pens Patricia Sacheck from her family's ranch outside Wasilla, Alaska. "The beefy mixture is filling and tastes good the next day - that is, if there are any leftovers!"
  • Total Time
    Prep: 30 min. Bake: 1-1/2 hours
  • Makes
    6 servings


  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 jar (4-1/2 ounces) sliced mushrooms
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1-1/2 cups cooked rice
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 large pumpkin (8 to 9 pounds)
  • Canola oil


  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts.
  • Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top.
  • Place in a greased 15x10x1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, until pumpkin is tender, 1-1/2 hours. Scoop out some pumpkin with each serving of beef mixture.
Nutrition Facts
1 each: 435 calories, 13g fat (6g saturated fat), 58mg cholesterol, 982mg sodium, 55g carbohydrate (13g sugars, 5g fiber), 28g protein.

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Average Rating:
  • kb9sni
    Nov 5, 2013

    I've been making this for years. Great for potlucks! I have two suggestions. One is that I always have used ground turkey instead of ground beef since turkey & pumpkin just seem to go better together. The other is to err on the side of under cooking the pumpkin especially if it isn't being eaten immediately. The filling seems to continue to cook the pumpkin, softening the sides and causing it to slouch.

  • AmyA2012
    Nov 29, 2012

    This Stuffed Pumpkin was a big hit!

  • Mrs_T
    Nov 7, 2012

    We thought this was fantastic! I didn't use the water chestnuts, and used quite a bit less ground beef than called for (probably about half the amount). We enjoyed this very much and will definitely be making this recipe again.

  • Swank77
    Oct 11, 2012

    The stuffing recipe is almost exactly what my mom calls "chinese casserole." I like water chestnuts, but I did not appreciate them in this recipe. The responses I got were, "it's fine" "it's good." I thought it was just ok.

  • Pretchus
    Nov 4, 2011

    I have been making this for years. I found it in a halloween issue about 10 years ago and my family cant wait for pumpkin season. I always double the stuffing though just to be sure to fill the pumpkin.

  • terratoo
    Nov 7, 2010

    I made this for our Halloween party this year a bit leery of baking a pumpkin like this. What a surprise, all was eaten and several guests requested the recipe! I had a 9 lb. pumpkin and one recipe did not fill it so I would suggest making a double batch for a pumpkin that large and for leftovers. I was disappointed that I didn't have any leftovers!!

  • ColoradoSue
    Feb 7, 2010

    This was a wonderful main dish served at a buffet, Thanksgiving, or Halloween. I've passed this on to many of my friends. It's worth the effort for all the ahhh's it receives

  • achew08
    Nov 22, 2009

    WoW! This dish was a little more work than I usually put into a meal but it was so worth it! My family really enjoyed it. I bought a lopsided pumpkin and put too much oil on it so the lid kept sliding off in the oven but I was able to easily fix this by sliding a toothpick from the top into the sides so than it would hold. I definitely would make this again and we also want to make this dish a Halloween tradition!

  • Bovay411
    Oct 17, 2008

    Easy To Perpare & The Family Loved It ! I Highly Recommend !