Cooking with PumpkinNo. 7049 · The 2026 edition
How to Make a Savory Stuffed Pumpkin Recipe
Transform a humble pumpkin into a comforting savory dish with this easy recipe featuring crusty bread, melted cheese, and aromatic spices.
Our own summary of the original — the full post and photos live at prettyprudent.com.
This savory stuffed pumpkin recipe combines crusty bread cubes, Gruyère cheese, and a creamy spiced mixture baked inside a small pumpkin. After preparing the pumpkin and soaking its stem, layer the bread and cheese, pour over the seasoned cream, and roast at 350 degrees for about an hour. The result is a delicious dish where the pumpkin skin separates easily, allowing you to enjoy both the stuffing and the roasted flesh.
Ingredients
Directions
- Slice off the top of the pumpkin to create a removable cap.
- Scoop out the seeds and stringy pulp from the inside.
- Place the pumpkin stem-side down in a glass of water to hydrate it.
- Cut the crusty bread into cubes, ensuring you have enough to fill the pumpkin just past the three-quarter mark.
- Grate one cup of cheese, preferably Gruyère.
- Whisk together the cream, salt, pepper, and a generous pinch of nutmeg. Feel free to include additional 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 60 minutes.
- Once done, cut the pumpkin open and serve the tender flesh along with the stuffing; the outer skin should peel away easily.
