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Teri's Dinner in a Pumpkin

Teri Blackburn Pell

"I make this for my family every year around this time...and I feel you might like it as well. It also makes a wonderful addition to regular Thanksgiving day fare! Try serving it on a platter surrounded by small ornamental squash for a dramatic presentation."
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Ingredients

1 h 45 m servings 629 cals
Original recipe yields 10 servings

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Directions

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  1. In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
  2. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
  3. Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
  4. Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
  5. Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.

Nutrition Facts


Per Serving: 629 calories; 40.4 g fat; 46.2 g carbohydrates; 23.9 g protein; 94 mg cholesterol; 1653 mg sodium. Full nutrition

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Reviews

Read all reviews 44
  1. 51 Ratings

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Most helpful positive review

I'm editing this to add a few suggestions I've worked out over the years. First, an hour is rarely going to be enough time to cook the pumpkin/stuffing mixture, the pumpkin will be tough. Two ...

Most helpful critical review

Maybe it's just my hubby and me, but the pumpkin pie spice seemed to give it an odd flavor.

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I'm editing this to add a few suggestions I've worked out over the years. First, an hour is rarely going to be enough time to cook the pumpkin/stuffing mixture, the pumpkin will be tough. Two ...

Great!! Great!! Great!! I microwaved the pumpkin a bit first - just about 8 minutes on 600 - helped! Also - I drained my meats - THEN added the spices - so they don't get drained away! I used...

Originally reviewed Reviewed: Nov. 17, 2004: I made this as a Harvest dinner on Halloween eve for my family. Everybody liked it; the guys went back for seconds. This is a fun-to-cook, festive,...

All three of my kids actually said it was fantastic (Not any easy accomplishment) They also liked the fact that it was served in a pumpkin shell instead of a bowl. Great complex flavors. Would b...

I was skeptical at first, especially with adding the pumpkin pie spice and brown sugar. I went for it and am glad I did! The flavor is awesome! Do NOT omit these ingredients. I followed the advi...

This is an excellent way to use a smaller pumpkin...I added curry powder and cayenne pepper along with a roasted whole garlic to give it a little more flavor. Will make this every year as my fa...

Loved this dish!!! The filling reminded me of a stroganoff, but cooking it in the pumpkin made it twice as good! We didn't need anything but some buttered rolls. I can't wait to give this reci...

This dish is as good to look at as it is to eat. S.C.

Maybe it's just my hubby and me, but the pumpkin pie spice seemed to give it an odd flavor.