Stuffed Pumpkins with Herbs and Bread Crumbs

READY IN: 1hr 5mins
Recipe by Sharon123

Great for a holiday treat! This is made with miniature pumpkins, but could also be made with one larger pumpkin. Enjoy!

Top Review by HeatherFeather

Very beautiful presentation and quite tasty. I needed an extra 15 minutes or so until my pumpkin flesh was tender enough. This needed much for seasoning than the veggie broth provided - next time I will add salt and perhaps more of all of the herbs, maybe even a bit of garlic and a touch of smart balance. I also would saute the onions & carrots first because they were still a bit crisp in spots. I would also recommend toasting the bread cubes first so they retain their texture. But overall, an impressive side dish that is quite healthy.

Ingredients Nutrition


  1. Preheat the oven to 325*.
  2. Cut off pumpkin tops and set aside.
  3. Scoop out the seeds and membranes.
  4. Place the pumpkin shells on a large baking sheet.
  5. In a medium bowl, combine the remaining ingredients.
  6. Pack the stuffing tightly into the pumpkin cavities.
  7. Cover with the reserved tops.
  8. Bake until the pumpkin shells are tender, about 45 minutes.
  9. Serve hot.

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