Roasted Pumpkin Stuffing

Roasted Pumpkin Stuffing


  • 1 3 lb pie pumpkin
  • 1/4 lb crusty bread, cut into 1/2” cubes
  • 1/4 lb Gruyere or Cheddar cheese, cut into 1/2″ cubes
  • 3 garlic cloves, peeled & minced
  • 4 strips bacon, cooked until crisp, drained & diced
  • 1/4 cup minced onion
  • 1 Tbsp fresh thyme
  • 1/3 cup heavy cream
  • Pinch nutmeg



  1. Preheat oven to 350 degrees.
  2. Carefully cut a cap out of the top of the pumpkin.
  3. Remove seeds.
  4. Season the inside of the pumpkin generously with salt and pepper.
  5. Place on foil lined baking sheet.
  6. In a large bowl, toss the bread, cheese, garlic, bacon, and herbs together, then stuff the mixture inside the pumpkin.
  7. In a small bowl, combine cream, nutmeg, and a pinch of salt and pepper.
  8. Pour over stuffing inside pumpkin.
  9. Put the pumpkin cap in place and bake about 2 hours until the flesh of the pumpkin is tender.

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