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A whole sugar pumpkin stuffed with bread, Gruyère, garlic and cream, then baked until bubbling: this whole baked stuffed pumpkin is the ultimate fall appetizer. The pumpkin turns tender and sweet as it bakes, and the filling becomes rich and cheesy like a savory bread pudding. Bring it to the table whole, then scoop everything out with crusty bread.
why make this recipe
This is a dramatic centerpiece that’s mostly hands-off and easier than it looks.
- Stunning presentation: a whole pumpkin makes a party-worthy centerpiece.
- Cheesy and creamy: bread, Gruyère, garlic and cream bake into a rich, bubbling filling.
- Edible bowl: scoop in some of the soft pumpkin flesh with each spoonful.
- Perfect for fall gatherings: great for Halloween parties, Friendsgiving and Thanksgiving.
how to make whole baked stuffed pumpkin
Ingredients
For the pumpkin
- 1 sugar (pie) pumpkin, about 3 pounds
- 1 tablespoon olive oil
- Salt and black pepper
For the filling
- 6 cups (about 6 ounces) day-old crusty bread, cut into ½-inch cubes
- 1½ cups (about 6 ounces) Gruyère cheese, cubed or coarsely grated
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
- ¾ cup heavy cream
- ¼ cup chicken or vegetable broth
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
For serving
- Toasted baguette slices or crusty bread
- Fresh thyme leaves
Directions
- Heat the oven: Heat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- Cut the lid: Using a sturdy knife, cut a lid from the top of the pumpkin at an angle, about 5 inches wide. Scoop out the seeds and stringy pulp with a large spoon.
- Season the inside: Rub the inside of the pumpkin with a little salt and pepper, then rub the outside with the olive oil. Place it on the baking sheet.
- Toast the bread: If your bread isn’t very dry, spread the cubes on a baking sheet and toast for 8 to 10 minutes. Cool slightly.
- Mix the filling: Toss the bread, Gruyère, garlic and thyme in a large bowl.
- Make the cream: Whisk together the cream, broth, nutmeg, ½ teaspoon salt and ¼ teaspoon pepper.
- Fill the pumpkin: Pack the bread mixture into the pumpkin, pressing down firmly. Slowly pour in the cream mixture and let it soak in, adding a little at a time.
- Bake covered: Put the lid on and bake for 75 to 90 minutes, until the pumpkin is starting to soften.
- Bake uncovered: Remove the lid and bake for 15 to 20 more minutes, until the filling is bubbling and golden and a knife slides easily into the pumpkin flesh.
- Rest and serve: Let the pumpkin cool for 10 minutes, sprinkle with thyme and serve with toasted bread.
how to serve whole baked stuffed pumpkin
Carry the pumpkin to the table on a sturdy board or platter, then scoop out portions of the cheesy filling and soft pumpkin flesh with a large spoon. Serve with toasted baguette slices, crackers or apple slices. For a smaller crowd, cut the pumpkin into wedges like a pie.
how to store whole baked stuffed pumpkin
Scoop leftovers into an airtight container and refrigerate for up to 3 days. Reheat in a 350°F oven for 15 minutes or in the microwave until hot. You can also prep the bread, cheese and cream mixtures separately a day ahead and assemble the pumpkin just before baking.
tips to make whole baked stuffed pumpkin
- Choose a sugar or pie pumpkin, which is sweeter and more tender than a carving pumpkin.
- Pick a pumpkin that sits flat so it doesn’t tip in the oven.
- Use day-old or toasted bread so it soaks up the cream without turning mushy.
- Check the pumpkin early. Small ones can bake faster, and thin walls may collapse if overbaked.
- Place the pumpkin on a baking sheet so any bubbling cream doesn’t drip onto the oven floor.
variation
- Bacon: add 4 slices of crumbled, cooked bacon to the filling.
- Mushroom and sage: sauté mushrooms with sage and fold them in.
- Different cheese: use Swiss, white cheddar or fontina in place of Gruyère.
- Sausage: add cooked, crumbled breakfast sausage for a heartier version.
- Mini pumpkins: fill individual mini pumpkins and bake for about 40 minutes.
FAQs
What kind of pumpkin should I use?
Use a sugar pumpkin, also called a pie pumpkin, weighing about 3 pounds. Carving pumpkins are stringy and less flavorful.
Can I eat the pumpkin flesh?
Yes. The flesh softens as it bakes, and you can scoop some of it into each serving.
How long does it take to bake a stuffed pumpkin?
About 90 minutes to 2 hours at 350°F, depending on size. It’s done when the filling is bubbling and a knife slides easily into the pumpkin wall.
Can I make a stuffed pumpkin ahead of time?
Prep the bread, cheese and cream mixture a day ahead and keep them separate, then fill and bake the pumpkin before serving.
What cheese is best?
Gruyère melts beautifully and has a nutty flavor. Swiss, white cheddar and fontina also work.
Can I use stale bread?
Yes, day-old crusty bread is ideal. If the bread is fresh, toast it first.
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Whole Baked Stuffed Pumpkin
Ingredients
Equipment
Method
- Heat the oven to 350°F and line a rimmed baking sheet with parchment.
- Cut an angled lid about 5 inches wide from the top of the pumpkin and scoop out the seeds and pulp.
- Season the inside with salt and pepper, rub the outside with olive oil and place on the baking sheet.
- Toast the bread cubes at 350°F for 8 to 10 minutes if not very dry, and cool slightly.
- Toss the bread, Gruyère, garlic and thyme in a large bowl.
- Whisk the cream, broth, nutmeg, ½ teaspoon salt and ¼ teaspoon pepper.
- Pack the bread mixture firmly into the pumpkin, then slowly pour in the cream mixture, letting it soak in.
- Put the lid on and bake 75 to 90 minutes.
- Remove the lid and bake 15 to 20 more minutes until the filling is bubbling and golden and a knife slides easily into the pumpkin.
- Rest 10 minutes, sprinkle with thyme and serve with toasted bread.
