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+ servings

Stuffed Pumpkin

Sweet roasted sugar pumpkin stuffed with savory goodness!  Stuffed pumpkin is the ultimate New England fall comfort food.
Course Entree
Cuisine French Canadian
Keyword french style stuffed pumpkin, savory stuffed pumpkin, stuffed pumpkin, tourtiere
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6 to 8 servings
Calories 496kcal
Author Lauren


  • 1 medium sugar pumpkin 3 to 5 pounds
  • 1 medium yellow onion diced
  • cup packed light brown sugar
  • 3 tablespoons bourbon

For the stuffing:

  • 1 tablespoon unsalted butter
  • 1 ½ pounds Yukon Gold potatoes diced
  • 1 to 1 ¼ pounds ground beef
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder


  • Prep. Preheat oven to 425F and set a large pot of water on the stove to boil.
  • Prep the pumpkin. Cut a circle in the top of the pumpkin around the stem large enough for your hand to fit through. Remove all seeds and stringy insides of the pumpkin. Using a fork or paring knife, pierce the inside and outside of the pumpkin in several places to allow for faster roasting.
  • Roast the pumpkin. Add the bourbon to the bottom of the pumpkin if using. Rub the inside walls of the pumpkin with brown sugar. Place in a lipped baking dish, cast iron pan, or pie plate. Bake for 35 to 40 minutes or until the pumpkin is almost cooked through.
  • Make the stuffing. Dice Yukon gold potatoes, add to boiling water and cook until fork-tender. Drain and set aside. In a large skillet, melt 1 tablespoon of butter. Sauté diced onions until translucent. Add ground beef, season with salt, pepper, and garlic powder. Stir frequently to break up the meat. Using a large dinner fork or wooden spatula, add the potatoes and mash into the beef and onion mixture. Mix the potatoes and ground beef together.
  • Stuff the pumpkin. Scoop stuffing into the roasted pumpkin. If some of the stuffing fills above the pumpkin, that is fine. Replace the top, return to a 375F oven, and bake for 20 minutes.
  • Serve. Either cut into slices or scoop out the stuffing and pumpkin. Cutting makes for a more eye appealing presentation, but scooping out the stuffing and roasted pumpkin it is usually served.


  • use a metal serving spoon or measuring cup to scoop and scrape the sides or any scoop with a sharp edge will help
  • if the inside is still really tough, microwave the pumpkin for 2 minutes to soften
  • pierce the outside of the pumpkin all over before roasting to speed up the process
  • if you're crunched for time, you can microwave the gutted pumpkin for 8 to 10 minutes instead of oven roasting


Calories: 496kcal | Carbohydrates: 54g | Protein: 22g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 466mg | Potassium: 1818mg | Fiber: 4g | Sugar: 23g | Vitamin A: 25805IU | Vitamin C: 51mg | Calcium: 111mg | Iron: 5mg