This is a great way to use an extra pumpkin and prepare dinner without making a mess!

Sara
Advertisement

Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Wash pumpkin, cut off top, scrape out seeds and discard.

  • Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Drain fat, add onion and garlic; saute slightly.

  • Add sugar, Italian herbs, salt, pepper, tomato juice and rice; mix thoroughly.

  • Layer inside of pumpkin with 1/3 of cabbage, green beans and beef and rice mixture. Repeat layers, replace lid and bake for 2 to 3 hours.

Nutrition Facts

364.6 calories; 18.3 g protein; 38.5 g carbohydrates; 56.8 mg cholesterol; 458.9 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/08/2003
please add recommendation to put pumpkin in a roasting pan. The pumpkin sagged and juice ran into the oven; making a rather considerable mess! Read More
(81)

Most helpful critical review

Rating: 2 stars
10/31/2005
I've made a similar Supper in a Pumpkin for years using sausage lima beans and no cabbage. I didn't have the uncooked rice problem after I started using Instant Rice. I have never cooked anything in my oven without a pan under it. Read More
(17)
26 Ratings
  • 5 star values: 5
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
11/07/2003
please add recommendation to put pumpkin in a roasting pan. The pumpkin sagged and juice ran into the oven; making a rather considerable mess! Read More
(81)
Rating: 4 stars
11/01/2003
A very good recipe. My children absolutely loved it! One suggestion I would make is leaving out the green beans. It has a "stuffed cabbage" taste and the beans don't go with it. Cook the pumpkin on a roasting pan to avoid the potential mess in your oven. Read More
(64)
Rating: 5 stars
10/20/2005
This was an awesome recipe!! I used tomato sauce instead b/c I didn't have any tomato juice. Also added 1/2 bay leave since it enhances tomato flavor. The only mistake I made was not covering the pumpkin. The rice wasn't cooked very well:( But the presentation was still good and hubby ate a lot!! TY Sara this will be a nice family meal for special occasion. Read More
(39)
Advertisement
Rating: 4 stars
10/13/2008
I didn't actually follow this recipe. I made the 'Harvest Pork Stew' from this site and baked it in a pumpkin. I just thought it would be helpful to share that I baked my pumpkin at 350 for about 2 hours and thought it was done because I poked it near the top with a fork and it was tender. When I was serving the stew though the bottom half of the pumpkin was still hard and not fully cooked. Make sure to check the pumpkin near the middle. Read More
(24)
Rating: 4 stars
11/06/2005
We loved this recipe and will use it as a tradition the day after Halloween every year from now on!! I used instead a bit more garlic added onion powder tomato soup minute rice & frozen peas. It was a beautiful presentation and very yummy! I'm sure you could do this with an acorn squash as well. Try adding pumpkin seeds on top. Thanks! Read More
(19)
Rating: 2 stars
10/31/2005
I've made a similar Supper in a Pumpkin for years using sausage lima beans and no cabbage. I didn't have the uncooked rice problem after I started using Instant Rice. I have never cooked anything in my oven without a pan under it. Read More
(17)
Advertisement
Rating: 4 stars
11/02/2009
This dish was wonderful! The reason I gave it only 4 stars was because I used some instant rice and some regular rice and the regular rice DID NOT cook. You must either use instant rice or precook your rice otherwise it wont be done. I cooked it for the full 3 hours. Also I used a carving pumpkin because all the pie pumpkins we very small and this makes ALOT! You should also use a very deep pan to cook this in bacause the pumpkin gets very soft and there is alot of juice. One sugesstion was to use 1 cup crushed tomato and 3 cups tomato sauce instead of the juice which I did and I think it turned out better that it would have with the juice.I have to say though it is VERY YUMMY I will make it again!!! Read More
(15)
Rating: 4 stars
10/30/2005
Good fun holiday recipe. But I cooked it at 350 degrees for 3 hours and the rice still wasn't cooked. Read More
(15)
Rating: 5 stars
10/28/2010
LOVE THIS!! I have been making this for my Halloween dinner for over five years! The only thing is that you need minute rice other wise you can cook that pumpkin till it turns black and you still will get hard rice! I love that when you scoop it out you get all that pumpkin!! Marvelous!! Read More
(11)