Stuffed Mini Pumpkins

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Autumn is the perfect excuse to turn every dish into something warm, cozy, and utterly charming. These Stuffed Mini Pumpkins are the embodiment of fall flavors wrapped up in the cutest edible package. Whether you’re hosting a harvest dinner or just want to surprise your family with something special, these little pumpkins are guaranteed to steal the show.

With their golden roasted shells and hearty filling of grains, herbs, and dried fruit, they offer a satisfying balance of sweet and savory. They look fancy enough to impress but are surprisingly easy to make. These adorable vessels hold everything you love about a comforting fall dish and bring a unique touch to your holiday spread.

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Preparation Phase & Tools to Use

Before diving into your pumpkin prep, let’s talk tools. The right equipment makes this recipe smoother, safer, and a whole lot more enjoyable.

• Sharp Chef’s Knife: Cutting the tops off mini pumpkins and hollowing them out requires precision and strength. A sharp knife ensures clean, easy cuts.
• Sturdy Spoon or Melon Baller: To scoop out the seeds and stringy flesh. A melon baller works wonderfully for curved interiors.
• Baking Dish or Sheet Pan: You’ll need a stable surface to roast the pumpkins. Lining it with parchment paper prevents sticking and makes cleanup easy.
• Mixing Bowl: To combine your stuffing ingredients thoroughly.
• Foil or Pumpkin Lids: For covering the pumpkins during part of the baking process to prevent over-browning.

Having these tools ready helps you stay organized and makes the cooking experience seamless.

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Ingredients for the Stuffed Mini Pumpkins

• Mini Pumpkins (6–8 small ones): These are the stars of the show. Look for pumpkins that are firm, round, and similar in size so they cook evenly.
• Cooked Quinoa (2 cups): A protein-packed base that soaks up flavor beautifully and adds texture.
• Dried Cranberries (1/2 cup): For a pop of sweetness and chewy contrast to the grains.
• Chopped Pecans or Walnuts (1/3 cup): Adds a pleasant crunch and nutty flavor.
• Fresh Parsley (2 tbsp, chopped): Brightens up the filling with fresh, herbal notes.
• Olive Oil (2 tbsp): Helps soften the stuffing and prevents dryness.
• Maple Syrup (1 tbsp): Adds a touch of autumn sweetness.
• Salt and Pepper (to taste): Brings all the flavors together.

Each ingredient adds flavor, texture, or color to create a stuffing that feels festive and comforting.

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How To Make the Stuffed Mini Pumpkins

Step 1: Prep the Pumpkins

Preheat your oven to 375°F (190°C). Slice the tops off the mini pumpkins and scoop out the seeds and stringy insides using a spoon or melon baller. Lightly brush the insides with olive oil and season with a pinch of salt.

Step 2: Roast the Pumpkins

Place pumpkins in a baking dish or on a parchment-lined sheet. Cover with foil or replace the tops. Bake for about 25 minutes, just until they begin to soften.

Step 3: Prepare the Stuffing

While the pumpkins roast, combine cooked quinoa, cranberries, nuts, parsley, olive oil, maple syrup, salt, and pepper in a bowl. Mix well until evenly combined.

Step 4: Fill and Finish Baking

Remove pumpkins from the oven, discard foil or tops, and stuff generously with the quinoa mixture. Return to the oven uncovered for another 15–20 minutes until the tops are golden and the pumpkins are fully tender.

Step 5: Serve Warm

Once done, let them cool slightly before serving. You can top with more fresh parsley or a drizzle of maple syrup if desired.

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How to Serve and Store Stuffed Mini Pumpkins

Serve these mini pumpkins warm straight from the oven, ideally with their tops placed back on for a whimsical, festive look. They pair beautifully with roasted vegetables, turkey, or a crisp fall salad.

For storing, allow leftovers to cool completely. Wrap each pumpkin tightly with foil or store in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F for 10–15 minutes or microwave in short bursts until warmed through.

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Frequently Asked Questions

Can I make these ahead of time?

Yes! You can roast the pumpkins and prepare the filling a day ahead. Store them separately in the fridge and assemble just before the final bake.

What other grains can I use besides quinoa?

You can substitute cooked farro, couscous, or wild rice depending on your preference.

Are these mini pumpkins edible?

Yes, the flesh of the mini pumpkins softens during baking and is entirely edible, although the skin is usually not eaten.

Can I make this vegan?

It already is! Just make sure your maple syrup and any added ingredients are vegan-friendly.

What protein can I add to make it more filling?

Add cooked and crumbled sausage, ground turkey, or lentils to the stuffing mix for extra heartiness.

How do I know when the pumpkins are done baking?

They should be fork-tender but still hold their shape. If the knife slides in easily, they’re ready!

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Want More Fall-Inspired Recipes?

If you love these Stuffed Mini Pumpkins, here are some other cozy comfort dishes to try:

• Cheesy Spinach Stuffed Shells for a creamy, satisfying bake.
• Chicken and Stuffing Casserole for a hearty classic.
• Scalloped Corn Casserole with rich, golden layers.
• Sweet Garlic Chicken in the Crockpot if you’re after something effortless but bold in flavor.
• Mexican Cornbread Casserole for a spicy twist on tradition.

And for daily cooking inspiration and seasonal ideas, don’t forget to check out my Pinterest board: Life With Olivia on Pinterest

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add sausage or keep it vegetarian? Did you try it with farro instead of quinoa?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter!

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