Meat and Rice Stuffed Pumpkin

    Meat and Rice Stuffed Pumpkin

    (50)
    5saves
    2hr25min


    46 people made this

    About this recipe: A sugar pumpkin is stuffed with minced beef, sausagemeat, green beans and mushrooms in a creamy sauce. It is then baked to perfection. Serve as a main course.

    Ingredients
    Serves: 10 

    • 675g minced beef
    • 450g pork sausagemeat
    • salt and pepper to taste
    • 2 tablespoons pumpkin pie spice
    • 2 tablespoons dark brown soft sugar
    • 825ml chicken stock
    • 140g long grain rice
    • 140g wild rice
    • 1 sugar pumpkin
    • 1 (295g) tin condensed cream of celery soup
    • 1 (295g) tin condensed cream of mushroom soup
    • 3/4 (300g) tin chopped mushrooms, drained
    • 2 (400g) tins cut green beans

    Method
    Prep:45min  ›  Cook:1hr40min  ›  Ready in:2hr25min 

    1. In a large frying pan over medium heat, mix minced beef and sausagemeat. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice and dark brown soft sugar.
    2. Drain meats and mix in chicken stock and rices. Cover and cook 25 to 30 minutes, until rice is tender.
    3. Preheat oven to 200 C / Gas 6. Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
    4. Mix cream of celery soup, cream of mushroom soup, mushrooms and green beans into the meat mixture. Spoon mixture into the pumpkin and replace pumpkin top.
    5. Place pumpkin on a large baking tray and bake 1 hour in the preheated oven or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.

    Ingredients

    Sugar pumpkins look like the smaller versions of the larger Halloween pumpkins. They are smaller, sweeter and have more flavour.

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    Reviews & ratings
    Average global rating:
    (50)

    Reviews in English (50)

    by
    125

    I'm editing this to add a few suggestions I've worked out over the years. First, an hour is rarely going to be enough time to cook the pumpkin/stuffing mixture, the pumpkin will be tough. Two hours may be more reasonable, or at least until the pumpkin meat is relatively easy to scoop out with a spoon, it really depends on the size of your pumpkin. Check it every 15 minutes or so after an hour and a half to be safe. Make sure you cut the top opening almost straight across to ensure that there is enough 'lip' to hold the pumpkin top for cooking, the pumpkin will deflate and shrink a bit when fully cooked, so you will need to adjust for that. Finally, I take 2 tablespoons of brown suger and 1 teaspoon of pumpkin pie spice, mix them together, coat the inside of the empty pumpkin as if you were flouring a cake pan, then pour out any excess before I spoon in the filling. This really helps to give the pumpkin a nice flavor when you spoon it out with the stuffing when serving. Hope you enjoy this one!  -  09 Nov 2001  (Review from Allrecipes US | Canada)

    by
    29

    Great!! Great!! Great!! I microwaved the pumpkin a bit first - just about 8 minutes on 600 - helped! Also - I drained my meats - THEN added the spices - so they don't get drained away! I used HOT pork sausage. Also, I cooked some frozen French cut green beans and used those, instead of canned. I also used fresh mushrooms and added them after draining the meats, but before the spices. Next time - I will use 2 lbs of ground beef, add one more can of cream of mushroom soup, and add a generous sprinkling of cajun seasoning. That way - it's great in a pumpkin - or great on it's own (at other times of the year) on buns! Love the spices - they mixed well with the the hint of cajun seasoning too (actually Sylvia's Soul Food Seasoning)!!! I think next year - I will also spread cajun seasoning on the inside of the pumpkin too! Thanks!!!!!!!!!!!!  -  30 Oct 2004  (Review from Allrecipes US | Canada)

    by
    26

    Originally reviewed Reviewed: Nov. 17, 2004: I made this as a Harvest dinner on Halloween eve for my family. Everybody liked it; the guys went back for seconds. This is a fun-to-cook, festive, *different* recipe that I would definitely recommend you try. Be sure to put a cookie sheet under the pumpkin as it bakes. Oh, and be sure to have some nice crusty rolls with the dinner, too. Updated review - I've now been making various "Dinner in a Pumpkin" recipes for the past several years, and this one is by far my favorite. This year I added some roughly chopped water chestnuts to the mix and liked the results very much. This recipe for Dinner in a Pumpkin will probably be the one I make from here on out. Great find, Teri!  -  17 Nov 2004  (Review from Allrecipes US | Canada)

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