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Stuffed Mini Pumpkins

These stuffed mini pumpkins are filled with a savory mixture of ground beef, pumpkin puree, and aromatic herbs, making them a perfect cozy dish for fall gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Comfort food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Mini Pumpkins Pick the cutest pumpkins you can find!
  • 1 lb Ground Beef Feel free to substitute with turkey or plant-based alternatives.
  • 1 cup Pumpkin Puree Make sure it’s pure pumpkin, not pumpkin pie filling.
  • 1 medium Onion Sauté until golden to bring out sweetness.
  • 2 cloves Garlic Fresh is best, but jarred works in a pinch.
  • 1 teaspoon Dried Thyme Add a fragrant note.
  • 1 teaspoon Dried Rosemary Add a fragrant note.
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Pepper To taste.
  • 1/2 cup Cheese (optional) For a gooey, melty finish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the mini pumpkins and scoop out the seeds.
  3. In a skillet, sauté chopped onion and garlic until fragrant.
Cooking
  1. Add ground beef and cook until browned.
  2. Mix in pumpkin puree and herbs, and season with salt and pepper.
  3. Stuff the mixture into the prepared mini pumpkins.
  4. Place the pumpkins in a baking dish and cover with foil.
  5. Bake for 25-30 minutes, or until the pumpkins are tender.
  6. Remove foil, add cheese on top if desired, and return to oven for an additional 5-10 minutes until melted.
  7. Serve warm.

Notes

Select mini pumpkins that are uniform in size for even cooking. You can prepare the filling a day in advance and stuff the pumpkins just before baking. Leftovers can be mixed into an omelet or a tortilla for a yummy breakfast burrito.