When you want to serve something that’s equal parts delicious and adorable, these Pizza Stuffed Pumpkins are guaranteed to steal the show at any fall gathering or Halloween party. Imagine small sugar pumpkins transformed into edible bowls filled with all your favorite pizza flavors, from gooey melted cheese to savory Italian sausage, pepperoni, and tangy marinara sauce. The pumpkin itself becomes tender and slightly sweet as it bakes, adding a unique flavor dimension that surprisingly complements the classic pizza ingredients beautifully. These individual servings are not only incredibly fun to eat but also make for a stunning presentation that will have everyone reaching for their cameras before they dig in. They’re perfect for family dinners, themed parties, or any time you want to combine the comfort of pizza with the festive spirit of autumn. Plus, using pumpkins as serving vessels means less cleanup and more time enjoying your meal with loved ones.
Serving Quantity: 4 servings
Cooking Time: 1 hour 15 minutes (20 minutes prep, 55 minutes baking)
Nutritional Information per serving:
1. Calories: 485
2. Protein: 26g
3. Carbohydrates: 38g
4. Fat: 26g
5. Fiber: 5g
6. Sugar: 12g
7. Sodium: 985mg
Ingredients You Need:
1. 4 small sugar pumpkins or pie pumpkins (about 1 to 1.5 pounds each)
2. 1/2 pound Italian sausage, casings removed
3. 1 cup pizza sauce or marinara sauce
4. 2 cups shredded mozzarella cheese, divided
5. 1/2 cup grated parmesan cheese
6. 1/2 cup diced pepperoni
7. 1/2 cup diced bell peppers (mixed colors)
8. 1/2 cup sliced mushrooms
9. 1/4 cup sliced black olives
10. 1 small onion, finely diced
11. 3 garlic cloves, minced
12. 2 tablespoons olive oil
13. 1 teaspoon dried Italian seasoning
14. 1/2 teaspoon red pepper flakes (optional)
15. Salt and pepper to taste
16. Fresh basil leaves for garnish
Prepare the Pumpkins
Preheat your oven to 375 degrees Fahrenheit. Choose small sugar pumpkins that are round and can sit flat on a baking sheet without tipping over. Wash the outside of each pumpkin thoroughly and pat them dry. Using a sharp knife, carefully cut off the top of each pumpkin about an inch down from the stem, creating a lid. Set the lids aside. Use a large spoon to scrape out all the seeds and stringy pulp from inside each pumpkin, creating a smooth hollow cavity. Scrape the inside walls fairly clean but be careful not to puncture through the pumpkin shell. The cavity should be large enough to hold a generous amount of filling.
Season and Pre-Bake the Pumpkins
Brush the inside of each hollowed pumpkin with olive oil and season generously with salt and pepper. This adds flavor to the pumpkin flesh as it bakes. Place the pumpkins and their lids cut-side up on a large baking sheet lined with parchment paper or aluminum foil. Bake them in the preheated oven for 25 to 30 minutes until the pumpkin flesh starts to soften slightly but isn’t fully cooked. You want the pumpkins tender enough to eat but still firm enough to hold their shape and support the filling. Remove from the oven and set aside while you prepare the filling.
Cook the Sausage
Heat a large skillet over medium-high heat. Add the Italian sausage, breaking it up into small crumbles with a wooden spoon or spatula. Cook for about 5 to 6 minutes, stirring occasionally, until the sausage is browned all over and cooked through with no pink remaining. The sausage should be nicely caramelized with crispy edges. Transfer the cooked sausage to a plate lined with paper towels to drain excess grease, then set aside.
Sauté the Vegetables
In the same skillet, add a tablespoon of olive oil if the pan is dry. Add the diced onion and cook for about 3 minutes until softened and translucent. Add the minced garlic, diced bell peppers, and sliced mushrooms. Sauté everything together for about 4 to 5 minutes until the vegetables are tender and any liquid from the mushrooms has evaporated. Season with salt, pepper, and the Italian seasoning. The vegetables should be soft and fragrant.
Prepare the Pizza Filling
In a large mixing bowl, combine the cooked sausage, sautéed vegetables, pizza sauce, diced pepperoni, sliced olives, and 1 cup of the shredded mozzarella cheese. Add the grated parmesan cheese and red pepper flakes if using. Stir everything together thoroughly until all the ingredients are well mixed and evenly distributed. The mixture should be thick and hold together nicely. Taste and adjust the seasoning with more salt, pepper, or Italian seasoning if needed.
Stuff the Pumpkins
Divide the pizza filling evenly among the four pre-baked pumpkins, spooning it generously into each cavity. Pack the filling down gently with the back of your spoon to eliminate air pockets and fit as much as possible. The filling should come nearly to the top of each pumpkin, mounding slightly above the rim. Don’t worry if it seems overly full, the ingredients will settle as they bake and the cheese melts.
Top with Cheese
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of each stuffed pumpkin, covering the filling completely. The cheese will melt and become golden and bubbly during baking, creating that classic pizza appearance. You can add extra cheese if you’re a cheese lover, the more the merrier.
Bake Until Golden
Return the stuffed pumpkins to the oven, placing them on the same baking sheet. You can place the pumpkin lids on the sheet next to them if you want to serve them with their tops on for presentation. Bake for 25 to 30 minutes until the cheese is melted, bubbly, and golden brown on top, and the pumpkin flesh is completely tender when pierced with a fork. The pumpkins should be soft enough to scoop and eat but still hold their shape nicely.
Rest and Garnish
Remove the baking sheet from the oven and let the stuffed pumpkins rest for about 5 minutes before serving. This allows the filling to set slightly and makes them easier to handle. The pumpkins will be very hot, so use oven mitts or thick towels when moving them. Tear fresh basil leaves and scatter them over the top of each pumpkin for a pop of color and fresh herbal flavor.
Serve and Enjoy
Carefully transfer each stuffed pumpkin to an individual serving plate using a large spatula or two hands. You can place the pumpkin lid next to or slightly on top of each pumpkin for a charming presentation. To eat, simply scoop out the filling along with some of the tender pumpkin flesh with each spoonful. The combination of sweet roasted pumpkin with savory pizza filling is absolutely delicious and unexpected.
Helpful Tips for Success:
1. Choose sugar pumpkins or pie pumpkins rather than carving pumpkins, which have stringy, bland flesh that doesn’t taste good.
2. Make sure your pumpkins can sit flat and stable on the baking sheet without rolling, trim a small slice off the bottom if needed.
3. Don’t skip the pre-baking step or the pumpkins won’t be tender enough to eat by the time the filling is done.
4. You can customize the filling with any pizza toppings you love like bacon, ham, pineapple, jalapeños, or spinach.
5. For a vegetarian version, skip the sausage and pepperoni and load up on extra vegetables and cheese.
6. Make the filling ahead of time and refrigerate it, then stuff and bake the pumpkins just before serving.
7. If your pumpkins are larger than 1.5 pounds, increase the baking times and make more filling accordingly.
8. Save the pumpkin seeds, roast them with salt and olive oil for a crunchy snack.
9. These can be assembled completely ahead of time and refrigerated for up to 4 hours before baking.
10. Use a sharp serrated knife to cut the pumpkin tops, it gives you more control and is safer.
11. Place the baking sheet on a rimmed tray to catch any drips or spills during baking.
12. Leftover stuffed pumpkins can be refrigerated and reheated in a 350-degree oven for 15 minutes.
13. For extra crispy cheese on top, broil the stuffed pumpkins for 1 to 2 minutes at the end of baking.
14. Serve with a side salad and garlic bread for a complete meal.
15. These make fantastic individual servings for dinner parties because everyone gets their own edible bowl and portion is already controlled.
