Stuffed Pumpkin Recipe

Name: Stuffed Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 whole Sugar Pie Pumpkin, Small-medium; 1 whole Apple, Gingergold Or Granny Smith, Sliced; 1 whole Pear, D'anjou (or Peach), Sliced; 1/2 cups Brown Sugar; 2 teaspoons Cinnamon; 1 teaspoon Nutmeg; 1/4 teaspoons Allspice; 1 Tablespoon Lemon Juice (optional); 4 Tablespoons Butter; 1/4 cups Raisins (optional)

Servings: persons

1 whole Sugar Pie Pumpkin, Small-medium
1 whole Apple, Gingergold Or Granny Smith, Sliced
1 whole Pear, D'anjou (or Peach), Sliced
1/2 cups Brown Sugar
2 teaspoons Cinnamon
1 teaspoon Nutmeg
1/4 teaspoons Allspice
1 Tablespoon Lemon Juice (optional)
4 Tablespoons Butter
1/4 cups Raisins (optional)

1
1. Take a small to medium-sized sugar pie pumpkin, wash well and cut out the top.
2
2. Scoop out the seeds (save for roasting).
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3. Stuff the pumpkin with a mixture of sliced apples/pears/peaches (any fruit available). Leave enough room to place the top back on.
4
4. Add brown sugar, cinnamon, nutmeg, allspice, lemon juice, butter, and if you want, raisins.
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5. Gently mix the ingredients.
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5. Replace the top and bake on a cookie sheet at 350 degrees for at least one hour. The dessert is done when the pumpkin is fork tender and the fruit inside is soft.
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6. To serve, scoop out the fruit mixture and sauce, making sure to get some of the pumpkin.
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7. Serve on its own or with vanilla ice cream.
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8. Top with roasted pumpkin seeds (optional).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Sugar Pie Pumpkin, Small-medium, 1 whole Apple, Gingergold Or Granny Smith, Sliced, 1 whole Pear, D'anjou (or Peach), Sliced, 1/2 cups Brown Sugar, and more.

Yes, Stuffed Pumpkin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stuffed Pumpkin

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