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    You are in: Home / Recipes / Stuffed Thanksgiving Pumpkins (Diabetic Friendly) Recipe
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    Stuffed Thanksgiving Pumpkins (Diabetic Friendly)

    Stuffed Thanksgiving Pumpkins  (Diabetic Friendly). Photo by Mikekey

    1/1 Photo of Stuffed Thanksgiving Pumpkins (Diabetic Friendly)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Annacia's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      In a large skillet over medium-high heat, heat stock to simmering and cook onions until softened but not browned.
    3. 3
      Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from.
    4. 4
      heat and stir in remaining ingredients.
    5. 5
      Fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.).
    6. 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.

    Ratings & Reviews:

    • on November 28, 2010


      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]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2006


      Very good, although I am not sure I had the right kind of pumpkin. Not much flesh in them, but stuffing was tasty! I used some re-constituted soy protien with some sausage spices in place of the yeast flakes. Nuts of choice was hazelnuts. Thanks, Annacia for posting this one! P.S. I used a baking sheet under the pumpkins. You didn't say what to do with the "lids" so I just put them on the baking sheet while baking the stuffing. I then placed them on top before serving.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Stuffed Thanksgiving Pumpkins (Diabetic Friendly)

    Serving Size: 1 (35 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 76.9
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 38.8 mg
    Total Carbohydrate 9.6 g
    Dietary Fiber 3.4 g
    Sugars 2.8 g
    Protein 5.6 g

    The following items or measurements are not included:

    fresh pumpkin

    vegetable stock

    whole wheat breadcrumbs

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