During the holiday season, our dining tables are graced with special recipes that we only make during the holiday season. This Stuffed Pumpkin makes a beautiful holiday centerpiece! Not only is it beautiful, but it is also delicious, filling, and healthy! A winning combination!
When our family transitioned to a Whole Food Plant-Based lifestyle a little over 5 years ago, I had no idea as to what could now take the place of the stuffed turkey being the centerpiece of our dining room table. Thank Heaven for Dr. McDougall’s book, “The Starch Solution” and the recipes found in the back of the book by his lovely wife, Mary. The Pumpkin Stew in a Pumpkin inspired me to adapt and create my very own, Stuffed Pumpkin. This recipe takes a little doing, but it makes a show-stopping centerpiece and our family really enjoys the dish!
The ingredients are simple, lots and lots of veggies with simple spices all stuffed into a pumpkin. The first time I made this recipe I used all fresh veggies that needed to be chopped. Well, to lighten the workload, using frozen veggies makes this recipe much easier and delightful to make.
If you are going for a plant-based Thanksgiving holiday this year, or if you are just wanting to add more plants to your Thanksgiving spread, this recipe will sure to please the eyes and bellies! Omit stuffing the Turkey and Stuff the Pumpkin!
Watch “How To” Video:
- 7 lb White Pumpkin (see Pumpkin Note below)
- 1 Tbsp Pure Maple Syrup
- 3-4 cups Water
- 10 oz bag Frozen Seasoning Blend (Onions, celery, Red & Green Peppers, Parsley)
- 1 1/2 cup Frozen Sliced Mushrooms
- 1 Tbsp Minced Garlic
- 1 cup Frozen Carrots
- 1 cup Frozen Sweet Corn
- 1 cup Frozen Pearl Onions
- 1 cup Frozen Cut Green Beans
- 10 oz bag Frozen Sweet Potatoes
- 1 large Yukon Gold Potatoes, peeled and diced
- 1 tsp Chili Powder, Unsalted
- 3/4 tsp Oregano, dried
- 1/2 tsp Smoked Paprika
- 1/8 tsp Chipotle Chile Pepper
- 1/16 tsp Ground Cinnamon (a pinch)
- 1 Bay Leaf
- 1 1/2 cup Veggie Stock, unsalted ( I use Kitchen Basics brand)
- 1 1/2 cup Kale Leaves (destemmed & cut into bite sizes)
- Preheat oven to 350F. Rinse and dry outside of the pumpkin. Using a paring knife, trace out the desired opening atop the pumpkin. Continue to cut small slits into the top until there is a clear and precise circle. Using a serrated knife, go around the opening until the top lifts easily. Using an ice cream scoop or a large spoon clean the pulp from inside the pumpkin.
- Glaze the inside of the pumpkin with 1 Tbsp of Maple syrup. Re-lid with the top of the pumpkin. Place the pumpkin in a baking dish. Add enough water to the baking dish to cover the bottom 1/2". Bake for 1 hour in the oven. Then remove from oven and fill with stew.
- INSTANT POT: While the pumpkin is cooking, add the frozen seasoning blend, mushrooms, and minced garlic to the Instant Pot and saute for 7-8 minutes. Add the remaining ingredients except for the Kale to the Instant Pot. Place the lid on the IP and cook on the "Soup/Manual" mode for 10 minutes. After cook time, quickly release the pressure for the IP and stir in the Kale. Turn off the pot. NOTE: Add the chopped kale to the stew right before transferring the stew to the pumpkin. Note: Stove Top version below.
- After the pumpkin has baked for 1 hour, remove it from the oven. Stuff the pumpkin with the vegetable stew. Re-lid the pumpkin and bake in the oven for an additional 45 minutes.
- After the stuffed pumpkin has baked for an additional 45 minutes, remove it from the oven. Using oven mittens, place the stuffed pumpkin on the desired platter. Garnish as desired and serve. Be sure to scoop out pieces of the pumpkin with the stew. Enjoy! Happy Holidays!
- Note: This stew is yummy over cooked brown rice.