Name: Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Puree Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 10 mini pumpkins; 1 lb / 450 g ground beef; 1 can (15 oz / 425 g) pumpkin puree; 1 large yellow onion, diced; 2 garlic cloves, minced; 2 tsp salt (divided); 1/2 tsp ground black pepper (divided); 1 tsp pumpkin pie spice; 1/2 tbsp fresh thyme; 1/2 tbsp fresh oregano; 1/2 tbsp fresh sage, chopped; 6 tbsp olive oil (divided: 3 tbsp for sautéing, 2 tbsp for greasing, remaining for brushing)

Jump to Recipe

If you are looking for a dish that is both charming and packed full of comforting flavors, this Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Puree Recipe is exactly what you need. Imagine tender mini pumpkins hollowed out and bursting with a rich, savory filling of ground beef combined with silky pumpkin puree and fragrant herbs. It’s a delightful autumnal meal that brings warmth and color to any table, making it perfect for cozy dinners or festive gatherings. The combination of spices and fresh herbs perfectly balances the earthiness of the pumpkin, delivering a memorable taste in every bite.

The image shows several small orange pumpkins arranged in a black pan on a white marbled surface. Each pumpkin is sliced horizontally into two layers: the top layer is the pumpkin lid with the stem, and the bottom layer is filled with a textured brown and yellow stuffing made of finely chopped ingredients. The pumpkin flesh is visible around the edges of the stuffing. There are green herbs scattered around the pumpkins, adding a fresh touch to the warm-colored dish. The lighting highlights the shiny and slightly moist texture of the pumpkins and stuffing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

With just a handful of straightforward ingredients, each one plays an essential role in building layers of flavor and texture in this dish. From the fresh herbs that add aromatic depth to the pumpkin puree lending creaminess, these ingredients are simple but incredibly effective.

Mini pumpkins: The cute, edible shells make a stunning presentation and provide tender, subtly sweet flesh.
Ground beef: Adds hearty protein and richness to the filling, creating a satisfying robustness.
Pumpkin puree: Brings smoothness and intensifies the pumpkin flavor throughout the stuffing.
Yellow onion: Adds sweetness and a touch of texture when sautéed to perfection.
Garlic cloves: Infuses warmth and depth to the beef mixture with its wonderful aroma.
Olive oil: Used for sautéing and brushing, it both moisturizes and crisps the pumpkin skin slightly.
Salt and black pepper: Essential seasonings that enhance all the natural flavors in the dish.
Pumpkin pie spice: Introduces a subtle blend of warmth and spice for a gently sweet-savory balance.
Fresh thyme, oregano, and sage: These herbs elevate the stuffing with fragrant, earthy notes, harmonizing beautifully with the pumpkin.

How to Make Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Puree Recipe

Step 1: Preheat and Prepare

Start by heating your oven to a cozy 200°C (or gas mark 6). This ensures a perfectly roasted pumpkin and thoroughly cooked stuffing. Then, rinse each mini pumpkin under cool water and dry them carefully. Slice off the tops and scoop out all the seeds and pulp to create the hollow vessels for your filling. Set these aside and get ready for the next delicious steps.

Step 2: Sauté Onion and Garlic

Warm up 3 tablespoons of olive oil in a skillet over medium heat. Add diced onion and minced garlic, cooking gently until soft and fragrant, about 3 to 5 minutes. This step wakes up their natural sweetness and buttery aroma, forming the flavorful base of the filling you’ll mix shortly.

Step 3: Combine the Filling

In a large bowl, gather your ground beef, pumpkin puree, the sautéed onion and garlic, and the warm spices including pumpkin pie spice alongside salt and pepper. Toss in the freshly chopped herbs: thyme, oregano, and sage. Gently mix everything together until you have a harmonious blend ready to stuff into your mini pumpkins. This filling is packed full of flavor with a beautiful balance of meaty richness and herbal freshness.

Step 4: Assemble the Mini Pumpkins

Grease a casserole dish or a sturdy cast-iron skillet with 2 tablespoons of olive oil to prevent sticking and help with roasting. Nestle the hollowed mini pumpkins in the dish. Brush each pumpkin both inside and out with olive oil and sprinkle generously with salt and pepper. Fill each pumpkin cavity evenly with the savory beef and pumpkin mixture. Place the pumpkin tops back on as charming lids, and give them a finishing brush of olive oil to promote a glistening roasted skin.

Step 5: Roast Until Tender

Slide your assembled pumpkins into the preheated oven and let them roast for about 30 to 35 minutes. During this time, the pumpkins soften beautifully, and the filling cooks through, melding all those wonderful flavors together. When tender and fragrant, your stuffed mini pumpkins are ready to bring to the table!

Step 6: Serve and Enjoy

Carefully remove the stuffed mini pumpkins from the oven and serve while they’re still warm. The aroma alone will draw everyone together, eager to savor this unique and heartwarming dish.

How to Serve Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Puree Recipe

The image shows small orange pumpkins filled with a cooked mixture that looks soft and chunky, creating a rough texture on the top layer. Each pumpkin has a matching orange lid placed slightly tilted on top, revealing the filled inside. The pumpkins are arranged in a black pan with a glossy surface, and some green herbs are scattered around them. The background features a white wicker basket filled with more of the same small orange pumpkins, all set against a white marbled surface. A golden spoon lifts one filled pumpkin, emphasizing the texture and color contrast between the shiny pumpkin skin and the warm filling inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this dish even more, sprinkle some freshly chopped parsley or a few sage leaves on top just before serving. A light drizzle of quality olive oil or a dollop of sour cream adds creaminess and an attractive finish. These simple touches brighten up the earthy tones and make every plate sing.

Side Dishes

Stuffed mini pumpkins pair beautifully with crisp green salads tossed in a tangy vinaigrette, bringing freshness alongside the rich main. Roasted root vegetables or a creamy mashed potato can complement the hearty filling perfectly. For a touch of elegance, consider serving with a wild rice pilaf infused with herbs.

Creative Ways to Present

Make your presentation the star of the show by serving each stuffed pumpkin on a rustic wooden platter surrounded by autumn leaves or fresh herbs. For a fun twist, you can cut one pumpkin open during serving to show off the colorful, savory insides. These presentation ideas turn a simple meal into an unforgettable centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Puree Recipe, simply allow them to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for even tastier next-day meals.

Freezing

This recipe also freezes well! Wrap each stuffed pumpkin tightly in plastic wrap and then foil to protect from freezer burn. Freeze them for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before reheating.

Reheating

To reheat, place the stuffed pumpkins in a preheated oven at 180°C (350°F) for about 15 to 20 minutes until warmed through. This method keeps the pumpkin tender and the filling juicy without drying anything out. Avoid microwaving to preserve the texture and flavor integrity.

FAQs

Can I use other types of ground meat?

Absolutely! Ground turkey, chicken, or even lamb can be delicious alternatives in this recipe. Each will bring its own unique flavor that pairs wonderfully with pumpkin and herbs.

Do I have to use fresh herbs or can I substitute dried?

Fresh herbs provide the best aromatic experience, but dried herbs are a great substitute if that’s what you have. Use about one-third the amount of dried herbs since they’re more concentrated.

Can I prepare the pumpkins in advance?

Yes, you can clean and hollow out the pumpkins a day before and store them covered in the fridge. Keep the filling separate until ready to assemble and roast for the freshest results.

Is this recipe gluten-free?

Yes, this Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Puree Recipe is naturally gluten-free as it uses whole ingredients without any wheat-based fillers.

What if I can’t find mini pumpkins?

Small sugar pumpkins or even acorn squash can be used as substitutes, though cooking times may vary slightly due to size differences. Just look for hollow-friendly vegetables with a tender skin.

Final Thoughts

This Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Puree Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple to prepare, yet impressive enough to wow your family or guests. Give it a try and bring a little bit of rustic autumn charm and cozy comfort to your dining table — I promise it will become a favorite you’ll want to revisit season after season!