Introducing our irresistible Stuffed Pumpkin Recipe—a culinary masterpiece that captures the essence of pumpkin season!
This delicious dish combines the earthy sweetness of sugar pumpkins with savory chicken and toasted walnuts, creating an enchanting harmony of flavors that’s perfect for a cozy dinner party or a festive table.
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Stuffed Pumpkin Recipe
Get ready to tantalize your taste buds with our delicious stuffed pumpkin recipe.
This delightful dish brings together a medley of flavors and is the perfect creation to grace your dinner table, whether you’re hosting Thanksgiving Dinner, Christmas Dinner, an elegant gathering, or simply enjoying a cozy holiday meal with your family.
Let’s talk about the star players in this recipe…
First up, we have the pumpkin—the embodiment of autumn’s bounty!
The hollowed-out pumpkin is roasted in the oven before becoming the vessel for stuffing!
The stuffing mixture is made with sautéed chicken, aromatic onion and garlic, crunchy toasted walnuts, chilies, and fresh herbs and tomatoes.
This is then transferred into the cavity of the pumpkin, and the whole thing is oven-roasted to perfection.
The result? A symphony of textures and tastes that will leave your palate singing!
Once cooked, place the heavy stuffed pumpkin into the center of the table, and revel in the delightful anticipation as your guests gather ’round, ready to indulge in a feast that embodies the essence of fall.
What Can I Serve With Stuffed Pumpkin?
The flesh of the pumpkin can be enjoyed just as much as the filling mixture, so make sure to use a large spoon to scoop everything up when serving!
Why not pair your chicken-stuffed pumpkin with a side of cooked rice (wild rice is a great choice) and a simple mixed salad with a tangy red wine vinaigrette.
Ingredients & Equipment Used In This Recipe
Ingredients Needed For Stuffed Pumpkin
- Fresh Produce – Sugar Pumpkin, Onion, Garlic, Basil, Parsley, Cherry Tomatoes, Jalapeño or Fresno Pepper (optional)
- Protein – Boneless, Skinless Chicken Breasts
- Pantry – Olive Oil, Sea Salt, Black Pepper
- Tomato Puree – In the UK use Passata.
The complete list of ingredients with measurements is on the recipe card at the end of this post.
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What is the Best Pumpkin to Use for Stuffing?
There are over 150 varieties of pumpkins in the world today, but they’re not all created equal!
The types of pumpkin available to you may depend on your geographical location.
Very simply put, if your grocery store sells culinary pumpkins, go for that one. If they sell specific varieties, then the choice is yours!
In this recipe, we used a sugar pumpkin. They are also known as sugar pie pumpkins, pie pumpkins, or sweet pumpkins.
They are less stringy, sweeter, and easier to cut into than a carving pumpkin.
Other varieties of pumpkin that are great for stuffing include the Cinderella pumpkin, also known as Rouge Vif D’ Etampes. These pumpkins are huge and great for stuffing when serving lots of people.
Crown Prince, Fungo, Acorn, and Queensland Blue are also good options.
Choose pumpkins that feel heavy for their size, with smooth, firm skin. Smaller pumpkins tend to have more flesh.
Equipment Needed For This Recipe
- Sharp Knife
- Chopping/Cutting Board
- Baking Sheet
- Parchment Paper – also known as baking paper or greaseproof paper.
- Large Nonstick Frying Pan or Skillet
- Mixing Bowls
- Rubber/Silicone Spatula – or you could use a Wooden Spoon.
The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
Reasons You’ll Love Our Stuffed Pumpkin Recipe
- Captures the essence of pumpkin season in a single dish.
- A perfect balance of textures and flavors.
- Versatile – ideal for casual gatherings or formal dinner parties.
- Showcases the richness of walnuts and the warmth of herbs.
- Delightfully festive, making it a centerpiece for holiday feasts.
Dinner Party Menu Suggestions
You’ve made the main course, but what about the rest of the meal?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Red Pepper Hummus
- Soup: Cream of Mushroom Soup
- Salad: Waldorf Salad
- Side Dish: Parmesan Truffle Potato Wedges
- Cocktail: Sparkling Apple Ginger Punch
- Dessert: Instant Pot Apple Cinnamon Cheesecake
How Do I Make Stuffed Pumpkin?
The printable recipe card with the ingredients list and instructions can be found at the end of this post.
Number of Servings: 4
Prep Time: 25 minutes | Cook Time: 1½ hours | Total Time: 1 hour 55 minutes
Step 1 – Preheat Oven: Preheat the oven to 375°F/190°C/Gas 5.
Step 2 – Prepare Pumpkin: Use a sharp, very sturdy knife to remove the pumpkin top in one piece and set it aside.
Remove the seeds and stringy bits from the inside of the pumpkin using a spoon or pumpkin scoop. Replace the pumpkin lid.
Place on a large rimmed baking sheet lined with parchment paper. Bake for approximately 45 minutes until slightly softened. (time will depend on the actual size of the pumpkin). Remove from heat, carefully remove the lid, and set aside to cool slightly.
TIP! Don’t throw away the pumpkin seeds—roast them for a tasty snack! Wash the seeds thoroughly, removing any stringy flesh and pat them dry.
Toss them with a tablespoon of olive oil and herbs and spices of your choice – chili powder, curry powder, pumpkin pie spice, or simply 1-2 teaspoons salt. Roast at 400°F/200°C/Gas 6 for 10 minutes or until nicely toasted.
You can use the roasted pumpkin seeds as a crunchy garnish in salads or soups, or even sprinkled on top of the stuffing in this recipe if desired.
Step 3 – Toast Walnuts: While the pumpkin is roasting, toast the walnuts in a dry skillet over medium heat for 5-6 minutes. Stir often and watch carefully to prevent burning. Remove from the heat and set aside.
Step 4 – Prepare Filling: Add oil to a large deep skillet and add the onion. Cook, stirring occasionally, until onions become slightly soft and translucent.
Add the diced chicken and sauté until golden brown. Add garlic, tomato puree, and water.
Cover the skillet with a lid and simmer over low heat for approximately 20 minutes.
Step 5 – Fill Pumpkin: Ladle the filling into the pumpkin. Add chopped walnuts, herbs, cherry tomatoes, and chili pepper if using (reserving some for garnish) and season with salt and pepper to taste.
Step 6 – Roast Pumpkin: Return the filled pumpkin to the oven and roast for another 20-25 minutes.
Step 7 – Garnish and Serve: Remove pumpkin from the oven, and garnish with reserved walnuts, herbs, and tomatoes. Serve warm, and enjoy!
- A sugar pumpkin, also called a pie pumpkin, is the type of pumpkin called for in this recipe.
- Pumpkins, and all winter squash, should feel heavy for their size.
- Their skin should be dull, not shiny, and there should be no mold, cracks, or bruising.
- When pumpkins are no longer available, this recipe is just as delicious, prepared with butternut squash (although not nearly as cute!). Adjust cooking time accordingly.
- For a vegetarian twist, substitute chicken with tofu, cooked quinoa, or lentils.
- Use mini pumpkins for a party-size portion of this dish – perfect for fall festivities!
- Experiment with different herbs and spices to customize the flavor profile.
- To save time, prepare the filling and fill the pumpkin before baking.
- Add grated Gruyere cheese to the filling for an extra layer of indulgence.
Storing Leftovers & Freezing
- Storing Leftovers:
- Cool (within 1-2 hours), transfer to an airtight container, and store in the refrigerator for up to 3 days.
- Thaw in the refrigerator before reheating in the oven or microwave.
- Freezing Instructions:
- Cool completely and wrap individual portions in a double layer of plastic wrap and a layer of foil (or an airtight, freezer-safe container) to help prevent freezer burn and eliminate unwanted freezer smells.
- Label with the dish’s name, thawing/reheating instructions, and the date to keep track of your food storage.
- Store in the freezer for up to 2 months.
- To defrost, unwrap it completely and place it in the fridge to thaw overnight (or at least 12 hours).
- Reheat until piping hot throughout.
- With all leftovers, ensure the food looks and smells okay before consuming.
- Safe Minimum Internal Temperature Chart for Cooking
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Stuffed Pumpkin Recipe Card
The printable recipe card is below. Any demonstration photos on the recipe card are not printed out to save ink.
We appreciate it when you review the recipe and leave a star rating to share your experience with others!
- 1 (3 lb/1.3kg) sugar pumpkin
- 6 oz (170g) roasted walnuts
- 1 Tbsp olive oil
- 1 medium onion, diced
- 1 lb (450g) boneless, skinless chicken breast, diced into bite-size pieces
- 3 garlic cloves, minced
- 7 oz (200g) tomato puree
- 1 cup water
- 6 oz (170g) walnuts
- 1 medium onion
- 1 oz (28s) fresh basil, chopped
- 1 oz (28g) fresh parsley, chopped
- 6 oz (170g) cherry tomatoes
- Small jalapeño or fresno pepper, finely diced (optional)
- Sea salt and black pepper, to taste
- Preheat the oven to 375°F/190°C/Gas 5.
- Use a sharp knife to remove the top from the pumpkin in one piece and set it aside. Remove the seeds and stringy pulp from inside the pumpkin using a spoon or scoop. Replace the lid on the pumpkin. Place on a parchment-lined baking sheet. Bake for approximately 45 minutes until slightly softened. (time will depend on the actual size of the pumpkin). Remove from heat, carefully remove the lid, and set aside to cool slightly.
- While the pumpkin is roasting, toast the walnuts in a dry skillet over medium heat for 5-6 minutes. Stir often and watch carefully to prevent burning. Remove from the heat and set aside.
- Add oil to a large deep skillet and add the onion. Cook, stirring occasionally, until onions become slightly soft and translucent. Add the diced chicken and sauté until golden brown. Add garlic, tomato puree, and water. Cover the skillet with a lid and simmer over low heat for approximately 20 minutes.
- Ladle the filling into the pumpkin. Add chopped walnuts, herbs, cherry tomatoes, and chili pepper if using (reserving some for garnish) and season with salt and pepper to taste.
- Return the filled pumpkin to the oven and roast for another 20-25 minutes.
- Remove pumpkin from the oven, and garnish with reserved walnuts, herbs, and tomatoes. Serve warm, and enjoy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 91mgCarbohydrates: 17gFiber: 4gSugar: 9gProtein: 4g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
More Stuffed Pumpkin Recipes
If you love cooking pumpkins as much as we do, try these recipes next:
- Stuffed Acorn Squash – filled with mushrooms, pancetta, dates, lentils, walnuts, and sage
- Oven-Roasted Apple and Sausage Stuffed Butternut Squash
- Stuffed Spicy Butternut Squash – packed with bell pepper, baby spinach, chilies, and Feta.
- Squash Stuffed with Leeks – a family favorite! The creamy leek filling is simply divine.
- Slow Cooker Beef, Bean & Pumpkin Chilli Con Carne