Print

Stuffed Pumpkins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Vegan Stuffed Pumpkin is a festive and wholesome fall centerpiece made with hearty brown rice, toasted pecans, cranberries, and warming herbs. Completely plant-based and gluten-free, it’s a cozy and satisfying main course perfect for holiday tables or nourishing weeknight dinners.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: Serves 4
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

1 medium pumpkin (5–6 inches wide; sugar or pie pumpkin)

¾ cup pecan pieces (or pumpkin/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 (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

Instructions

  1. Preheat oven to 400°F (205°C).
  2. Cut the top off the pumpkin and scoop out seeds and strings. Set the top aside.
  3. Toast pecan pieces in a dry skillet over low heat for 8–10 minutes. Pulse in a blender or food processor for 6–8 seconds until finely chopped.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté onion and celery for 5–6 minutes until softened. Add garlic and cook 2 more minutes.
  5. Add cooked rice, chopped pecans, cranberries, sage, rosemary, onion powder, remaining 1 tablespoon olive oil, 3 tablespoons water, salt, and pepper. Stir and cook for 8–10 minutes until heated through. Adjust seasoning.
  6. Brush the inside and outside of the pumpkin with olive oil. Season the interior with salt and pepper.
  7. Stuff the pumpkin cavity tightly with the filling and place the top back on.
  8. Wrap the pumpkin in foil and place on a baking sheet.
  9. Bake for 45–50 minutes, then remove foil and bake uncovered for another 10 minutes, or until skin is tender when pierced.
  10. Let cool slightly before slicing into wedges. Garnish with parsley if desired. Serve with greens, salad, mashed potatoes, or gravy.

Notes

  • Use sunflower or pumpkin seeds for a nut-free option.
  • Substitute quinoa, millet, or wild rice for the brown rice.
  • Replace cranberries with chopped raisins, figs, or dried apricots.
  • Add a pinch of cayenne or red pepper flakes for heat.
  • Use fresh herbs if available for brighter flavor.
  • Try smaller pumpkins for individual servings.
  • Store leftovers in the fridge for up to 3 days.
  • Reheat covered in the oven for best texture.

Nutrition

Find it online: https://cheftinaskitchen.com/stuffed-pumpkins/