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stuffed pumpkin


a savory hearty dish

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Rate this recipe 4.5/5 (6 Votes)


  • 1 pounds country sausage
  • 1 medium onion, chopped (I substitute powder due to a food allergy)
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 jar (4-1/2 ounces) sliced mushrooms
  • 1 stalk of celery chopped
  • 2 cups cooked rice
  • 1 cooking pumpkin


Servings 6
Preparation time 30mins
Cooking time 150mins


Step 1

In a large skillet, cook sausage, celery and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and season to taste.
Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon rice/sausage mixture into pumpkin; replace top.
Place in a baking pan with 2 cups of water. Bake, uncovered, at 350° for 2 hours or until pumpkin is tender. Slice pumpkin with a serving of sausage/ rice mixture on top. Yield: 6 servings.

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