Meat and Rice Stuffed Pumpkin

Meat and Rice Stuffed Pumpkin


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.


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

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.


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

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