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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6062_120810_stuffed_pumpkin.jpg

Ingredients Ingredient Checklist 1 (3-pound) pumpkin Coarse salt and freshly ground pepper 1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes 1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes 2 to 3 cloves garlic, split, germ removed, and coarsely chopped 4 slices bacon, cooked until crisp, drained, and chopped 1/4 cup chopped fresh chives or sliced scallions 1 tablespoon minced fresh thyme 1/2 cup heavy cream Pinch of freshly grated nutmeg

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 6062_120810_stuffed_pumpkin.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

6062_120810_stuffed_pumpkin.jpg

6062_120810_stuffed_pumpkin.jpg

Ingredients

Ingredients

  • 1 (3-pound) pumpkin Coarse salt and freshly ground pepper 1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes 1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes 2 to 3 cloves garlic, split, germ removed, and coarsely chopped 4 slices bacon, cooked until crisp, drained, and chopped 1/4 cup chopped fresh chives or sliced scallions 1 tablespoon minced fresh thyme 1/2 cup heavy cream Pinch of freshly grated nutmeg

Directions

Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).

Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.

In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream – you may need to use more or less accordingly.

Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.

Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.

Reviews (6)

 Add Rating & Review     145 Ratings   5 star values:        34    4 star values:        49    3 star values:        35    2 star values:        24    1 star values:        3

Reviews (6)

Add Rating & Review     145 Ratings   5 star values:        34    4 star values:        49    3 star values:        35    2 star values:        24    1 star values:        3

Add Rating & Review

145 Ratings 5 star values: 34 4 star values: 49 3 star values: 35 2 star values: 24 1 star values: 3

145 Ratings 5 star values: 34 4 star values: 49 3 star values: 35 2 star values: 24 1 star values: 3

145 Ratings 5 star values: 34 4 star values: 49 3 star values: 35 2 star values: 24 1 star values: 3

  • 5 star values: 34 4 star values: 49 3 star values: 35 2 star values: 24 1 star values: 3

    Martha Stewart Member     Rating: 5 stars       10/01/2017   Love this recipe, can easily add any of your favorites that you would to a stuffing, like wild rice  

Martha Stewart Member     Rating: 5 stars       10/02/2016   Awesome! Not as hard as I first thought it would be. I can't wait to serve this at Thanksgiving!  

Martha Stewart Member     Rating: Unrated       11/06/2013   This was really wonderful. As the video says, it really is an arts and craft project! I think adding other veggies to the mixture would be fantastic. I didn't have bacon so I added a whole can of great northern beans. I'm not a fan of nutmeg but I used cinnamon in its place. Flavored croutons add a more robust flavor (I used Parmesan garlic). I couldn't find a 3 pound pumpkin so I settled for 4.2 pounds and I had to throw in a little more of each ingredient! Also I added sun dried tomatoes ;)  

Martha Stewart Member     Rating: Unrated       10/30/2013   She did give credit: "The recipe comes from "Around My French Table," by Dorie Greenspan."  

Martha Stewart Member     Rating: Unrated       10/03/2012   Mmmm. Why doesn't Martha give credit to Dorie Greenspan whose recipe this is?  

Martha Stewart Member     Rating: Unrated       12/21/2010   This was great and really easy. I made it without the bacon (vegetarian) but next time would love to add broccoli. This would make a great entertaining option as well as the filling would be great with pita chips or on french bread slices.

    Martha Stewart Member

    Rating: 5 stars 10/01/2017

Love this recipe, can easily add any of your favorites that you would to a stuffing, like wild rice

Rating: 5 stars

Rating: 5 stars 10/02/2016

Awesome! Not as hard as I first thought it would be. I can’t wait to serve this at Thanksgiving!

Rating: Unrated 11/06/2013

This was really wonderful. As the video says, it really is an arts and craft project! I think adding other veggies to the mixture would be fantastic. I didn’t have bacon so I added a whole can of great northern beans. I’m not a fan of nutmeg but I used cinnamon in its place. Flavored croutons add a more robust flavor (I used Parmesan garlic). I couldn’t find a 3 pound pumpkin so I settled for 4.2 pounds and I had to throw in a little more of each ingredient! Also I added sun dried tomatoes ;)

Rating: Unrated

Rating: Unrated 10/30/2013

She did give credit: “The recipe comes from “Around My French Table,” by Dorie Greenspan.”

Rating: Unrated 10/03/2012

Mmmm. Why doesn’t Martha give credit to Dorie Greenspan whose recipe this is?

Rating: Unrated 12/21/2010

This was great and really easy. I made it without the bacon (vegetarian) but next time would love to add broccoli. This would make a great entertaining option as well as the filling would be great with pita chips or on french bread slices.

All Reviews for Pumpkin Stuffed with Everything Good

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pumpkin Stuffed with Everything Good

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest