Best Christmas Stuffed Pumpkin Recipe

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Hey there, holiday lovers!

Are you in the mood for something festive and delicious? I’ve got a treat for you!

Today, I’m sharing my favorite recipe: Christmas stuffed pumpkin.

It’s a fun and cheerful dish that’s sure to impress your family and friends.

Plus, it’s packed with flavors that really scream “holiday cheer!”

Let’s get into the holiday spirit and start cooking! 🎄🍽️

Preparation Time	25-40 minutes
Cooking Time	55-60 minutes
Total Time	80-100 minutes
Level of Difficulty	Medium

Ingredients

• 1 medium pumpkin (not wider than 5-6 inches)
• 3/4 cup chopped pecans (or walnuts if needed)
• 2 tablespoons olive oil (plus extra for brushing the pumpkin)
• 1 stick celery, diced finely
• 1 small onion, diced finely (about 2/3 cup)
• 3 large garlic cloves, crushed
• 1 cup cooked brown rice (from 1/3 cup uncooked rice)
• 1/2 cup dried cranberries
• 1/2 tablespoon ground sage
• 1 teaspoon ground rosemary
• 1/2 teaspoon onion powder
• Sea salt to taste (about 1/2-1 teaspoon)
• 1/4 teaspoon black pepper
• Parsley for garnish, optional

Step 1: Prepare the Pumpkin

Preheat your oven to 400°F (205°C).

Using a pumpkin carving or small sharp knife, cut the lid off the pumpkin and scoop out the insides with a large spoon, leaving a large hollow cavity.

Set the pumpkin aside.

Brush the inside and outside of the pumpkin with olive oil, and season the inside well with salt and pepper.

Step 2: Toast Pecans

Add pecans to a small skillet and toast them on the stovetop over low heat for about 10 minutes or until they become fragrant.

Place the toasted pecans in a blender or food processor and blend for 6-8 seconds until the pecans are in small pieces.

Set aside.

Step 3: Sauté Vegetables

In a large skillet, add 1 tablespoon of oil.

Once the oil is hot, add diced celery and onion, and sauté on medium-high heat for 5-6 minutes or until the onion becomes translucent.

Add minced garlic and sauté for an additional 2 minutes.

Step 4: Prepare Filling

To the large skillet with sautéed vegetables, add cooked rice, cranberries, toasted pecans, sage, rosemary, onion powder, the remaining oil, 3 tablespoons of water, black pepper, and salt.

Cook the mixture for 8-10 minutes, stirring frequently, until the mixture is crumbly.

Adjust seasoning if needed and then remove from heat.

Step 5: Fill and Bake the Pumpkin

Spoon the prepared filling into the hollowed-out pumpkin, packing it fairly tightly.

Place the top of the pumpkin back on.

Wrap the entire pumpkin in a layer of aluminum foil and place it on a baking sheet.

Bake in the preheated oven for 45-50 minutes.

Step 6: Uncover and Finish Baking

Remove the foil from the pumpkin and bake it uncovered for an additional 10 minutes.

The pumpkin is ready when you can easily push the tip of a knife into the skin.

Remove the pumpkin from the oven and let it cool slightly.

Step 7: Serve

Cut the pumpkin into four wedges and serve with your favorite seasonal greens or salad, mashed potatoes, and gravy if desired.

Optionally, garnish with parsley for a fresh touch.