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As a first time dinner in a pumpkin maker, I thought this turned out well for my first try. Although I did make a few changes. First, I used a frozen mix of chopped onion, celary & peppers [[plus I added a few chopped green peppers]] I sauted those with the ground beef. I used a larger can of mushrooms. Before I added the meat mixture to the pumpkin, I coated the inside with a bit of pumpkin pie spice and some salt. I really enjoyed this, and I think I see a new Halloween tradition in my future.

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ladywisconsin November 01, 2007

SO yummy! I am making this again tomorrow for a friend who has a Halloween Party. It was perfect here, and will be there as well! :) I used fresh baby portabella mushrooms, sliced, and then didn't let it simmer on the stove. It did take 2 hrs to cook, but was well worth the wait! Thank you!

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~*Miss Diggy*~ October 26, 2011

Such a fun dinner idea! Perfect even if people don't like pumpkin, since you really don't HAVE to eat the pumpkin (although I highly recommend it)!

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PumpKIM November 05, 2010

Fun!! We really enjoyed this. I made just as posted except I didn't have any mushrooms, and I did add a bit of garlic. We enjoyed this for our Halloween dinner tonight!

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Bexxx October 31, 2010

I would rate this one a thousand times if I could. This has become a tradition with myself and my 10 year old twins for many years now. Our "family tradition" is that we make this every year when "It's the Great Pumpkin Charlie Brown" (a classic) comes on tv. We watch the show and have our special dinner in a pumpkin. Over the years many friends have hinted that they (kids and adults) would like to be invited to our special holiday dinner. lol Love it. And it just so happens that the movie is on ABC tomorrow night and we are looking forward to our tradition carrying on yet another year.

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Claidan October 27, 2010

I have had this every year on Halloween night for as long as I can remember! I love how some people have cut the pumpkin top...so cute! We always draw a face on the pumpkin with a permanent marker. If you are debating to try this, think no more, it's great!

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Rollin in the Dough! November 28, 2009

fun and easy! made a few changes: used only a little over 1 lb. of ground turkey; added 1 tsp. of minced garlic and 1/2 c. of chopped celery when browning the meat; deglazed pan after browning meat with about 6 T. of chardonnay, then threw in seasonings and soup, then threw in meat; used a brown & wild rice mix instead of just plain rice; used cream of mushroom soup instead of chicken and omitted mushrooms, also added pepper; rubbed inside of pumpkin with 2 T. brown sugar and 1 tsp. pumpkin pie spice. my husband loved it! i would've added more salt and pepper and some seasoning, but i'm not sure what--maybe sage? any suggestions? update: i made this again, wondering why last time i used chardonnay w/the turkey. weird. anyway, so this time i only had canned chicken, so i used that and was about to get the chardonnay when i passed the madeira and ooohh...that was a good move. also, this time threw in some poultry seasoning and salt and that gave it a little more flavor. yum!

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jimnyo October 31, 2009

I made this 2 years ago for our annual pumpkin carving party meal and forgot to rate it. We all enjoyed it very much, and there were many requests for it's return this year at our party. So I will be making this tomorrow night to satisfy many family members! Thanks for a wonderful recipe that fits right in to our party!

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trmeyer4 October 29, 2009

We really enjoyed this for our Halloween dinner this year. I thought it would be something fun to bring to the table, especially with both sets of grandparents joining us this year. Everybody really enjoyed the flavor, which my dad summed up nicely: "Not really sweet, not really spicy, just good tasting." The flavor surprised me - but not in a bad way. Thanks for posting.

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CraftScout November 01, 2007

Very fun to make and serve, quite tasty, and great comfort food. Served shortly after baking it really warmed the tummy on an autumn day. I had to omit the mushrooms because my 17-year-old balks at them and found out I didn't have water chestnuts on hand. I used brown rice and substituted chopped celery for the water chestnuts, and it was very good. Next time I would likely try jimnyo's treatment of the inside of the pumkin to enhance the flavor a bit. I highly recommend this recipe.

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Jean@home November 01, 2007
Dinner in a Pumpkin