Stuffed Thanksgiving Pumpkins (Diabetic Friendly)

READY IN: 45mins
Recipe by Annacia

These are the cutest things! and they don't taste 1/2 bad either. They are quite popular here at my house and not hard to make (always a +). I haven't tried this with the yeast, I just add another 1/2 cup of bread crumbs. I hope you enjoy them. P.S. The pumpkins that I use are called Sugar Babys in my area.

Top Review by Sydney Mike

Those little Sugar Babies are just the greatest, I think, as is this recipe for using them to really, really dress up any dining table or buffet! I used toasted pecans, which I'd toasted for some other recipes as well, & then used crumbs from one of my favorite breads, Orowheat's Winter Wheat bread! And, I've already passed this recipe on to a handful of friends! Thanks so much for posting it for us! [Tagged & made in Please Review My Recipe]

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.
  2. In a large skillet over medium-high heat, heat stock to simmering and cook onions until softened but not browned.
  3. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from.
  4. heat and stir in remaining ingredients.
  5. Fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.).
  6. Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to over bake the pumpkins, because they will split.

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