Stuffed Pumpkins

This Vegan Stuffed Pumpkin is the ultimate fall centerpiece—festive, wholesome, and full of cozy flavors. Made with hearty brown rice, toasted pecans, cranberries, and warming herbs, this dish is completely plant-based, gluten-free, and can easily be made nut-free. With its rustic presentation and satisfying taste, it’s perfect for holiday tables or as a nourishing main course any night of the week.

Why You’ll Love This Recipe

This recipe is not only beautiful to look at, but it’s also packed with nutrition and flavor. The stuffing is savory and slightly sweet with a balance of textures—chewy rice, crunchy nuts, and tart cranberries. The roasted pumpkin becomes soft and caramelized, adding natural sweetness and acting as an edible bowl. It’s easy to customize, requires minimal prep, and can be made ahead of time. Whether you’re vegan or simply want a lighter alternative to traditional roasts, this dish is a showstopper.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium pumpkin (5–6 inches wide; edible variety such as sugar pumpkin)
¾ cup pecan pieces (or walnuts, pumpkin seeds, or sunflower seeds for nut-free)
2 tablespoons olive oil (plus more for brushing)
1 stick celery, finely diced
1 small onion, finely diced (about ⅔ cup)
3 large cloves garlic, crushed
1 cup cooked brown rice (short or long grain; about ⅓ cup uncooked)
½ cup dried cranberries (or raisins/apricots)
½ tablespoon dried sage
1 teaspoon dried rosemary
½ teaspoon onion powder
Sea salt, to taste
¼ teaspoon black pepper
Fresh parsley, optional for garnish

Directions

1. Preheat oven to 400°F (205°C).

2. Carefully cut the top off your pumpkin and scoop out the seeds and strings to create a hollow cavity. Set the lid aside.

3. Toast pecan pieces in a dry skillet over low heat for 8–10 minutes until fragrant. Pulse in a blender or food processor for 6–8 seconds until finely chopped.

4. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add diced onion and celery and sauté for 5–6 minutes until softened. Add garlic and sauté for 2 more minutes.

5. Add cooked rice, chopped pecans, cranberries, sage, rosemary, onion powder, remaining 1 tablespoon oil, 3 tablespoons water, salt, and pepper. Stir and cook for 8–10 minutes until everything is well combined and heated through. Adjust seasoning as needed.

6. Brush the inside and outside of the pumpkin with olive oil. Season the interior generously with salt and pepper.

7. Pack the filling tightly into the pumpkin cavity and place the pumpkin top back on.

8. Wrap the entire pumpkin in aluminum foil and place on a baking sheet.

9. Bake for 45–50 minutes. Then remove the foil and bake uncovered for an additional 10 minutes, or until the pumpkin skin is tender when pierced with a knife.

10. Let cool slightly. Slice into wedges and serve with your favorite sides like greens, salad, mashed potatoes, or gravy. Garnish with fresh parsley if desired.

Servings and timing

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes

Variations

• Nut-Free: Use pumpkin seeds or sunflower seeds in place of pecans or walnuts.

• Fruit Swap: Replace cranberries with chopped raisins, dried apricots, or figs for a different sweet note.

• Grain Variation: Try quinoa, wild rice, or farro instead of brown rice.

• Spicy Kick: Add a pinch of cayenne or red pepper flakes for a hint of heat.

• Herb Freshness: Use fresh sage and rosemary if available for brighter flavor.

• Mini Pumpkins: Use small individual pumpkins for single-serving portions.

Storage/Reheating

Store leftover stuffed pumpkin in an airtight container in the refrigerator for up to 3 days.
To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through. You can also microwave slices, though oven reheating helps preserve the texture best.

FAQs

What kind of pumpkin should I use?

Choose an edible variety like sugar pumpkin or pie pumpkin. Avoid large carving pumpkins, which are stringy and bland.

Can I make this ahead of time?

Yes, prepare and stuff the pumpkin ahead, then refrigerate. Bake just before serving or reheat gently in the oven.

Is this recipe nut-free?

It can be! Swap pecans for sunflower or pumpkin seeds for a nut-free version.

Can I use a different grain?

Absolutely. Quinoa, wild rice, or millet are great substitutes for brown rice.

How do I know the pumpkin is fully cooked?

The skin should be tender enough to easily pierce with the tip of a knife. The inside will be soft and scoopable.

Can I eat the pumpkin skin?

Some edible pumpkin skins are thin enough to eat when roasted, but most people prefer to scoop the flesh and discard the skin.

Is this filling good on its own?

Yes, the stuffing is flavorful and hearty enough to serve as a standalone side or grain salad.

Can I freeze leftovers?

You can freeze the cooked stuffing separately, but the whole stuffed pumpkin may not freeze well due to texture changes.

How do I prevent the filling from becoming dry?

Make sure to stir in the full amount of olive oil and water. Don’t overbake the pumpkin once unwrapped.

Can I serve this cold or at room temperature?

It’s best served warm, but it can also be enjoyed at room temperature as part of a picnic or potluck.

Conclusion

This Vegan Stuffed Pumpkin is a stunning and satisfying dish that brings flavor, nourishment, and festivity to any table. With a hearty, herb-packed filling and naturally sweet roasted pumpkin, it’s perfect for Thanksgiving, holiday dinners, or any cozy fall evening. Easy to make, adaptable, and undeniably delicious, it’s sure to become a new seasonal favorite.