Cooking with PumpkinNo. 8739 · The 2026 edition
How to Make a Savory Stuffed Pumpkin Recipe
Transform a humble pumpkin into a comforting savory dish with this easy recipe. Packed with crusty bread, melted cheese, and warm spices, it is a perfect autumn treat.
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This savory stuffed pumpkin recipe combines crusty bread, Gruyère cheese, and a creamy spiced mixture baked inside a small pumpkin. By following a few simple steps, you can create a delicious meal where the pumpkin skin peels away effortlessly, leaving behind tender flesh and flavorful stuffing.
Ingredients
Directions
- Slice off the top of the pumpkin to create a removable lid.
- Scoop out all the seeds and stringy pulp from the inside.
- Place the pumpkin stem-side down in a glass of water to rehydrate it.
- Cut the crusty bread into cubes until you have enough to fill the pumpkin slightly more than three-quarters full.
- Grate a full cup of cheese, preferably Gruyère.
- Whisk together a cup of cream along with salt, pepper, and a generous pinch of nutmeg. Feel free to add extra seasonings, such as sage, to suit your taste.
- Arrange alternating layers of the bread cubes and shredded cheese inside the pumpkin, then pour the seasoned cream mixture over the top so it seeps into the bread.
- Put the pumpkin lid back on and roast it in the oven at 350 degrees for approximately one hour.
- Once done, cut the pumpkin open and serve the tender flesh along with the stuffing; the outer skin should peel away easily.
