Name: Stuffed Mini Pumpkins
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 mini sugar pumpkins; 1 pound ground sausage; 2 cups cooked wild rice; 1 small onion, diced; 2 garlic cloves, minced; 2 celery stalks, chopped; ⅓ cup dried cranberries (optional); 1 cup shredded sharp cheddar cheese (or Gruyère); 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon fresh thyme or sage, chopped

Autumn brings more than just crisp air and changing leaves—it’s the season for cozy, wholesome meals that warm you from the inside out. These Stuffed Mini Pumpkins are just that kind of dish. They’re not only adorable on your plate, but they bring a satisfying medley of savory flavors with every bite. Perfect for weeknight dinners, elegant fall gatherings, or as a stunning Thanksgiving side, this recipe brings charm and comfort in equal measure.

Each small pumpkin becomes its own edible bowl, roasted until tender and brimming with a hearty stuffing made from sausage, wild rice, and veggies. Finished with a sprinkle of cheese and a hint of fresh herbs, it’s a recipe that truly captures the spirit of the season.

Why You’ll Love This Stuffed Mini Pumpkins Recipe

Stuffed Mini Pumpkins are the perfect balance of wholesome and indulgent. You get the sweetness of roasted pumpkin flesh paired with a rich, savory filling that satisfies like your favorite comfort food. Plus, it makes an impressive presentation for guests without requiring culinary school skills. This dish is also customizable: switch out the protein, go vegetarian, or toss in dried cranberries for a sweet-tart twist. It’s both versatile and reliable.

Can I Use Any Type of Pumpkin for Stuffed Mini Pumpkins?

Look for mini sugar pumpkins or pie pumpkins—they’re sweeter, more tender, and just the right size for individual servings. Avoid ornamental pumpkins, which are bred for looks, not flavor. You can also try acorn squash or delicata as alternatives if sugar pumpkins aren’t available near you.

Ingredients for the Stuffed Mini Pumpkins

These ingredients bring a cozy fall essence to the recipe, but feel free to make swaps depending on what you have on hand or your dietary preferences.

Mini sugar pumpkins: These act as both the vessel and part of the meal, adding sweetness and seasonal flair.
Ground sausage: Brings rich, savory depth to the stuffing. Pork or chicken sausage both work beautifully.
Cooked wild rice: Adds earthy flavor and chewy texture while helping bulk up the filling.
Onion: Sweet and aromatic when sautéed, building the flavor base of the dish.
Garlic: A must for rounding out the savory elements.
Celery: Provides crunch and a pop of green freshness.
Dried cranberries: Optional, but a great way to bring in a touch of sweetness and holiday feel.
Shredded cheese: Use sharp cheddar or Gruyère for melty goodness.
Olive oil: For roasting the pumpkins and sautéing the filling.
Salt and black pepper: To season the components.
Fresh thyme or sage: Aromatic herbs that elevate the stuffing with warm, earthy tones.

How To Make the Stuffed Mini Pumpkins

Step 1: Prep the Pumpkins

Preheat the oven to 375°F. Slice the tops off the mini pumpkins and scoop out the seeds and stringy insides. Lightly drizzle the insides with olive oil and sprinkle with a pinch of salt and pepper. Place them cut side up on a baking sheet and roast for about 25-30 minutes, or until just tender.

Step 2: Make the Stuffing

While the pumpkins are roasting, heat olive oil in a skillet over medium heat. Add the sausage and cook until browned, breaking it apart as it cooks. Add the onion, garlic, and celery, cooking until soft and fragrant. Stir in the cooked wild rice, herbs, and dried cranberries if using. Taste and season with salt and pepper.

Step 3: Fill and Bake

Once the pumpkins are ready, spoon the stuffing into each one, packing it generously. Top with shredded cheese and return to the oven for 10-15 minutes, or until the cheese is melted and bubbly.

Step 4: Serve Warm

Let the pumpkins cool for a few minutes before serving. Garnish with extra herbs if you like.

Serving and Storing Your Stuffed Mini Pumpkins

This recipe makes about 4 servings, perfect for a small dinner or festive gathering. Serve them fresh out of the oven while they’re warm and melty. They pair wonderfully with a crisp green salad or a cozy soup.

If you have leftovers, simply store the cooled stuffed pumpkins in an airtight container in the fridge for up to 3 days. To reheat, place them back in the oven at 350°F until warmed through, or microwave gently.

What to Serve With Stuffed Mini Pumpkins?

Roasted Brussels Sprouts

Their crispy edges and caramelized centers add texture and a complementary earthy taste.

Garlic Green Beans

Bright and fresh, they contrast beautifully with the hearty pumpkin filling.

Cranberry Sauce

The tartness balances the richness of the sausage and cheese.

Creamy Mashed Potatoes

Soft and velvety potatoes play well with every bite.

Kale and Apple Salad

Crunchy, sweet, and refreshing—perfect alongside warm pumpkin.

Herbed Quinoa

A light grain option if you want something other than rice inside or on the side.

Pumpkin Bisque

Because you can never have too much pumpkin in autumn.

Cornbread Muffins

Slightly sweet, tender muffins are great for mopping up any cheesy filling overflow.

Want More Fall Dinner Ideas?

If you loved these Stuffed Mini Pumpkins, check out these other cozy, flavor-packed dishes from Mia Plates:

Save This Recipe For Later

📌 Save this recipe to your Pinterest board so you can bring it back for holiday dinners or chilly weeknights.

Did you swap in mushrooms or make it vegetarian? I’d love to hear your spin in the comments. Let’s swap tips and help each other create delicious twists on fall favorites.

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