Pumpkin Stuffed with Everything Good

A meal that is delicious and beautiful! This pumpkin stuffed with everything good is an adaptable meal for meat eaters and vegetarians.


1 Pumpkin approximately 3 lbs.
1/4 pound day old bread
1/4 pound cheese, Gruyere, Cheddar or Emmental (or mixture) cut into 1/2” chunks
4 slices of bacon, cooked crispy, chopped or ¼ lb. cooked sausage (leave out for vegetarian or use vegetarian bacon and or sausage)
3 garlic cloves chopped
1/4 cup chopped scallions (or chives)
1/3 cup dried sweetened cranberries (if desired)
1/3 cup heavy cream
Pinch of nutmeg
Salt and pepper, to taste


  1. Preheat your oven. Operating Modes, Convection Bake, 350°F
  2. Using a study knife cut the cap out of the pumpkin (similar to a Jack-O-Lantern), remove seeds and string from the cap and inside the pumpkin
  3. Generously season with salt and pepper and put pumpkin on Universal Tray or Round Baking Tray
  4. Toss the bread, cheese, garlic, meat and herbs in a bowl. Season to taste with salt and pepper.
  5. Pack the mixture into the pumpkin; you may have too much filling or not enough depending on the size and shape of your pumpkin.
  6. Stir the cream with the nutmeg and pour into the cavity of the pumpkin; you want the filling to be totally moistened but not overly wet.
  7. Place the cap back on the pumpkin and bake for approximately 60 minutes or until the flesh of the pumpkin is easily pierced with the tip of a knife.
  8. Remove the cap during the last 10 minutes so the liquid can bake away and the stuffing can brown.
  9. When the pumpkin is ready very carefully transfer to a platter (if is very hot and wobbly). 
  10. Cut the pumpkin into sections to serve. Enjoy.


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