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

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a