My sister and I devised this recipe when we were new vegetarians looking for a Thanksgiving main dish in place of turkey. It tastes great and makes a beautiful presentation. We even take the kids on a 'Pumpkin Hunt' in advance of Thanksgiving - so much more humane than a turkey hunt!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted.

  • Melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender.

  • In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup, and broccoli. Season with salt and pepper. Scoop 1/3 of the mixture into the pumpkin. Layer with 1 cup cheese and 1/3 stuffing, and drizzle with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat layers. Place pumpkin on a baking sheet.

  • Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover pumpkin with aluminum foil if it begins to brown.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

585.5 calories; 20.4 g protein; 55.6 g carbohydrates; 93.6 mg cholesterol; 1043.3 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/25/2008
Sorry for the confusing directions! I usually use a 12" diameter pumpkin. I mark the pumpkin about 6 or 7 inches from the bottom up. (Use a ruler and make small marks with a pen as you circle the pumpkin measuring from the bottom up.) Cut along your dotted line and discard the top. It is best to wrap the whole pumpkin in aluminum foil during baking to prevent browning but remove the foil from the top for the last 15 minutes to allow the casserole to brown a little. Cooking time varies a little so I can't be more specific but 1 1/2 hours is about right. I like to scoop out a little of the cooked pumpkin with each serving but that's up to you! Now that my children are grown I don't use the pumpkin anymore - I just use a 9x13 pan make 2 layers and bake at 350 for 25 minutes covered and 10 minutes uncovered. I hope this helps! Read More
(35)

Most helpful critical review

Rating: 1 stars
01/04/2015
I'm changing my rating on this recipe after trying it for three years. I'm throwing it out. It does give an excellent presentation. The first year--looked elegant-pumpkin wasn't cooked through--noone ate it but me. Second year--pumpkin cooked through bc I cooked it for awhile first took it out and stuffed it. It isn't worth the effort unless you are a vegetarian as everyone at my table are meat eaters and they love the stuffing in the bird and noone touched this but me as I wanted to sample it. It also takes up the entire oven so again for a vegetarian who isn't having a bird and and several other sides this may work. I used a roaster for my turker but I still would prefer other sides to this. It does give an excellent presentation on the table; however I'll stick to the turkey as my main table decoration in the future. The proportions were way off and the size pumpkin wasn't mentioned so the amount listed for ingredients was way off. If I'm going to pay for a pumpkin I want to be able to eat it too. Read More
(16)
13 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/25/2008
Sorry for the confusing directions! I usually use a 12" diameter pumpkin. I mark the pumpkin about 6 or 7 inches from the bottom up. (Use a ruler and make small marks with a pen as you circle the pumpkin measuring from the bottom up.) Cut along your dotted line and discard the top. It is best to wrap the whole pumpkin in aluminum foil during baking to prevent browning but remove the foil from the top for the last 15 minutes to allow the casserole to brown a little. Cooking time varies a little so I can't be more specific but 1 1/2 hours is about right. I like to scoop out a little of the cooked pumpkin with each serving but that's up to you! Now that my children are grown I don't use the pumpkin anymore - I just use a 9x13 pan make 2 layers and bake at 350 for 25 minutes covered and 10 minutes uncovered. I hope this helps! Read More
(35)
Rating: 5 stars
11/25/2008
Sorry for the confusing directions! I usually use a 12" diameter pumpkin. I mark the pumpkin about 6 or 7 inches from the bottom up. (Use a ruler and make small marks with a pen as you circle the pumpkin measuring from the bottom up.) Cut along your dotted line and discard the top. It is best to wrap the whole pumpkin in aluminum foil during baking to prevent browning but remove the foil from the top for the last 15 minutes to allow the casserole to brown a little. Cooking time varies a little so I can't be more specific but 1 1/2 hours is about right. I like to scoop out a little of the cooked pumpkin with each serving but that's up to you! Now that my children are grown I don't use the pumpkin anymore - I just use a 9x13 pan make 2 layers and bake at 350 for 25 minutes covered and 10 minutes uncovered. I hope this helps! Read More
(35)
Rating: 4 stars
09/15/2005
Thanksgiving stuffed pumpkin... I thought that it was very nice. After I tried this there wasnt any room for Turkey it was so good. Read More
(27)
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Rating: 1 stars
01/03/2015
I'm changing my rating on this recipe after trying it for three years. I'm throwing it out. It does give an excellent presentation. The first year--looked elegant-pumpkin wasn't cooked through--noone ate it but me. Second year--pumpkin cooked through bc I cooked it for awhile first took it out and stuffed it. It isn't worth the effort unless you are a vegetarian as everyone at my table are meat eaters and they love the stuffing in the bird and noone touched this but me as I wanted to sample it. It also takes up the entire oven so again for a vegetarian who isn't having a bird and and several other sides this may work. I used a roaster for my turker but I still would prefer other sides to this. It does give an excellent presentation on the table; however I'll stick to the turkey as my main table decoration in the future. The proportions were way off and the size pumpkin wasn't mentioned so the amount listed for ingredients was way off. If I'm going to pay for a pumpkin I want to be able to eat it too. Read More
(16)
Rating: 4 stars
03/08/2007
Great Recipe. Truly enjoyed it and will make it again. Thanks and again It is a great recipe and I have recommended it to many friends Vegan and non Vegan alike all of them have loved it! I do suggest Cooking it longer if you would like to eat the pumpkin as well though. Read More
(15)
Rating: 4 stars
11/16/2005
I thought the recipie was a little confusing. It did not state whether the pumpkin was done in an hour and where you suppose to eat it. I thought the suffing was great the pumpkin was not. Read More
(13)
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Rating: 3 stars
11/14/2005
cook this one longer than suggested. Read More
(12)
Rating: 4 stars
11/11/2009
A fantastic idea! We had vegetarians as our guests for thanksgiving this year and i was at a loss as to what to make. This recipe was easy and delicious! And looks just as impressive as a turkey. I cooked the top separately and served it whole. You are on your own with cook time especially depending on the size of your pumpkin and whether you want to eat the flesh as well but just allow plenty of time as it will be a lot more than a hour. Read More
(9)
Rating: 5 stars
11/13/2009
This was great. Great presentation and my non-vegetarian husband loved it as well!! Read More
(3)
Rating: 4 stars
12/01/2010
Our family thoroughly enjoyed this dish. The presentation is fun and the taste is so savory. We substituted light ranch for the mayonnaise which seemed to work well. I would make this dish again for future dinners. Read More
(2)