These Stuffed Mini Pumpkins are a festive and cozy centerpiece for your Thanksgiving table. Each adorable pumpkin is filled with a hearty mixture of wild rice, vegetables, herbs, and a touch of cheese — combining warm autumn flavors with a beautiful presentation. They’re perfect as individual servings and bring a rustic charm to your holiday feast.
Ingredients
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6 small sugar or pie pumpkins (about 1 pound each)
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2 tablespoons olive oil
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Salt and black pepper, to taste
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup cooked wild rice or brown rice
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½ cup chopped mushrooms
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½ cup diced bell pepper (any color)
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¼ cup dried cranberries
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¼ cup chopped pecans or walnuts (optional)
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½ teaspoon dried thyme
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½ teaspoon dried sage
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½ teaspoon cinnamon
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¼ cup grated Parmesan or shredded cheddar cheese
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2 tablespoons butter
Cooking Time
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Prep time: 25 minutes
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Cook time: 45 minutes
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Total time: 1 hour 10 minutes
Serving
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Serves 6
Instructions
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Prepare the Pumpkins:
Preheat the oven to 375°F (190°C). Cut the tops off the mini pumpkins and scoop out the seeds and stringy pulp. Brush the insides with olive oil and sprinkle lightly with salt and pepper. Place the pumpkins and their tops on a baking sheet lined with parchment paper. Roast for 25 minutes, until the flesh is tender but still holds its shape. -
Make the Filling:
While the pumpkins roast, heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, about 3 minutes. Add mushrooms and bell pepper and cook until tender. Stir in cooked rice, dried cranberries, nuts, thyme, sage, and cinnamon. Season with salt and pepper to taste. Remove from heat and mix in cheese and butter until combined. -
Stuff the Pumpkins:
Spoon the rice mixture into each roasted pumpkin, filling to the top. Replace the pumpkin “lids” and return them to the oven for 15–20 minutes, until heated through. -
Serve:
Place each pumpkin on a small plate or platter and serve warm as a stunning side dish or vegetarian main course.
Nutrition (per serving)
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Calories: 310
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Protein: 6g
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Fat: 14g
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Carbohydrates: 40g
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Fiber: 5g
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Sugar: 12g
Tips
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You can prepare the filling a day ahead and refrigerate it, then stuff and bake the pumpkins just before serving.
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For a heartier option, add cooked sausage, shredded turkey, or quinoa to the filling.
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Sprinkle extra cheese on top before the final bake for a golden, melted crust.
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If mini pumpkins aren’t available, substitute acorn squash or small delicata squash.
These Stuffed Mini Pumpkins are a beautiful, flavor-packed Thanksgiving dish that celebrates the season’s best ingredients — earthy, slightly sweet, and filled with comfort in every bite.
