There are so many ways to prepare a stuffed pumpkin. We showed you some fantastic recipes with savory fillings and today we will show how to transform a modest pumpkin into a spectacular festive dessert for any festive occasion during fall and winter. Have a look at these delicious stuffed pumpkin dessert recipes!
As you know, pumpkin is universal and can be served in thousands of ways. It can be added to salads, stews, pasta sauces, it can be roasted, boiled… you name it! This vegetable is in perfect harmony with absolutely all products – vegetables, meat, fruits, mushrooms, etc.
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- Stuffed pumpkin dessert recipes – a sweet delight for your family gatherings
Stuffed pumpkin dessert recipes – a sweet delight for your family gatherings
Stuffed pumpkin dessert recipes are a real culinary hit. And it doesn’t matter if you baked a huge pumpkin for guests or prepared individual mini pumpkins for dinner with your family, you will definitely receive compliments.
Pumpkin goes well with both sweet and savory fillings. You can choose from numerous ideas for sweet fillings – from fresh and dried fruits to cream and eggs, rice, nuts, etc. What spices are suitable for sweet stuffed pumpkin recipes? It will depend on the particular recipe, but generally, cinnamon, vanilla, ginger, clove, oriental spices – these are ideal for pumpkin desserts.
Stuffed pumpkin dessert recipes – Armenian Ghapama
- 1 pumpkin (small)
- ¾ cup rice
- 3 tbsp melted butter
- 1/2 cup dried chopped apricots and cranberries
- 1/4 golden raisins
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp ground ginger
- 1/2 cup chopped walnuts
- 3 tbsp honey
- 2 tsp maple syrup
- dash of salt
Cut off the top of the pumpkin to use as a lid and remove the insides (seeds and strings) of the pumpkin. Rinse both the inside and outside of the pumpkin with water. Set aside.
In a small sauce pan, bring 1.5 cups of water to a boil. Add rice to pan, lower heat and cook the rice for about 15 minutes. The rice shouldn’t be fully cooked.
On the baking sheet lined with parchment paper, place the pumpkin and coat it with 1 tablespoon of melted butter. Line the insides of the pumpkin with half a tablespoon of honey.
In a mixing bowl, combine rice, remaining melted butter, remaining honey, maple syrup, dried fruits, raisins, walnuts, cinnamon, cloves and salt.
Fill the pumpkin with the rice mixture and hot water. Cover the pumpkin with its lid and bake for 1.5 to 2 hours in the oven. It is ready when a toothpick can fully poke through the pumpkin.
To serve: Cut the pumpkin into wedges and serve with rice filling.
Sweet Stuffed Pumpkin Recipe
- 1 medium sugar pumpkin
- ¾ cup apple juice
- 2 cups mixed dried fruits and nuts (cranberries, raisins, apricots, pecans)
- ¼ cup brown sugar
- 2 cinnamon sticks
- ¼ tsp ground nutmeg
- A pinch of ground cloves
- 2 tbsp butter
Preheat oven to 350°F (180°C).
Combine all stuffing ingredients in a medium-sized bowl.
Cut off top of pumpkin around stem to make a “lid”. Remove seeds and scrape out pulp.
Fill with stuffing and pour in apple juice.
Place pumpkin in an oven proof dish. Replace “lid” onto pumpkin.
Bake for about 2 hours or until it is fork tender.
Let cool and store in refrigerator until ready to serve.
Take out of the refrigerator and let the stuffed pumpkin on the counter for 1-2 hours. Serve at room temperature.
Baked Whole Pumpkin Pie
- 1 small sugar pumpkin
- ¾ cup sugar
- 3 large eggs plus 4 egg yolks
- ½ Tbsp vanilla bean paste or vanilla extract
- 2 cups heavy cream
- 1 teaspoon of cornstarch
- Pinch of salt
Cut off the top of the pumpkin to use as a lid.
Scoop out the seeds and pulp of pumpkin and place it on a baking sheet.
Preheat oven to 400F/200C.
In a mixing bowl combine the sugar, eggs, and vanilla and whisk until combined.
Add the heavy cream, cornstarch, and salt and whisk until fully combined.
Pour mixture into your prepared pumpkin (allowing about 3/4 of an inch/1,5 cm space between the filling and the top of the pumpkin and begin baking it.
Bake at 400F/200C uncovered.
After 15 minutes, cover the top of the pumpkin loosely with foil and bake another 15 minutes.
Lower oven temp to 375F/190C, place the top of the pumpkin on the tray and continue baking for 15 minutes more. Remove the foil and bake an additional 30 minutes or until a knife inserted into the custard comes out mostly clean.
Turn off the oven, allow the pumpkin to cool for an hour, then place it in the refrigerator loosely covered with foil and allow the custard to set 6 hours or overnight.
When ready to serve, scoop out custard and some of the cooked pumpkin into small dishes.
Stuffed Pumpkin with Cranberry-Raisin Bread Pudding
- 1 (2 – to 3-pound/1-1,3 kg) pumpkin
- 2 tablespoons butter, melted and divided
- 2 tablespoons sugar, divided
- 2 large eggs
- ½ cup sugar
- ½ cup butter, melted
- ¾ cup half-and-half
- ¾ cup chopped pecans, toasted
- 1 (16-ounce/450g) raisin bread loaf, cut into 1-inch/2,5 cm cubes
- ½ cup fresh cranberries
Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
Bake at 350F/175C for 35 minutes.
Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
Stir together eggs, sugar, melted butter, half-and-half, pecans, raisin bread loaf and cranberries, spoon pudding mixture into a lightly greased 8-inch/20 cm square pan.
Bake pumpkin and bread pudding at 350F/175C for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell.
Figs Stuffed Pumpkin
- 1 (2 – to 3-pound/1-1,3 kg) pumpkin
- 2 tablespoons of vanilla extract
- 1 tablespoon of cinnamon
- 3 ounces/85g dry figs
- 3 ounces/85g dry apricots
- 2 ounces/56g hazelnuts
- 2 ounces of/56g almonds
- 2 ounces/56g walnuts
- 1 pomegranate
- ½ pound/225g sugar
- 2 cinnamon sticks
Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp.
Chop the dried figs and apricots into cubes.
Mix all ingredients, including sugar, to fill the pumpkin. Put the cover on and wrap it in aluminum foil.
Fill the baking tray with water. Place the pumpkin in the tray. Bake at 320F/160C for 4-5 hours. Add water to the tray as the water runs out.
Serve by slicing it longitudinally and decorating with pomegranate.
Cheesecake Stuffed Pumpkins
- 4 mini pumpkins
- 8 ounces/220g cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1 egg yolk
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- whipping cream
- graham cracker crumbs
Cut the tops of the pumpkins off. Scoop out the insides.
In a large bowl mix cream cheese, sugar, egg and egg yolk. Add pumpkin puree, vanilla extract, cinnamon, and pumpkin pie spice and mix until smooth.
Scoop cheesecake filling into hollowed pumpkins. Place on a lightly greased baking sheet and bake at 350F/175C for about 25-30 minutes or until cheesecake is set. Chill for at least one hour or until cheesecake is completely chilled.
Top with graham cracker crumbs and whipped cream and serve.
Pumpkin Spice Creme Brulee
- 4 mini pie pumpkins,
- 1½ cups heavy cream
- ½ cup whole milk
- ½ teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/8 teaspoon salt
- 4 egg yolks
- ½ cup granulated sugar plus additional for topping
- 1 cup pumpkin purée
- 1 teaspoon pure vanilla extract
Preheat oven to 325F/160C.
Heat the heavy cream, milk, cinnamon, nutmeg, ginger, cloves, and salt in a medium saucepan over medium heat to a low simmer. Remove from heat and cool slightly.
In a medium bowl whisk together t ½ cup of granulated sugar and egg yolks.
Very slowly add the heated cream mixture into the egg and sugar mixture in a thin stream, whisking continually.
Whisk the pumpkin puree and pure vanilla extract to the custard mixture.
Transfer the custard mixture into a bowl with a pour spout, or use a ladle to carefully fill the prepared pumpkins.
Place the pumpkins into an oven-safe dish and fill the dish with water so each pumpkin is halfway submerged in water.
Carefully add the water bath and pumpkin creme brulée to the preheated oven and bake for approximately 90 minutes, or until the center of the creme brulée are set, but still slightly jiggly.
Remove from the oven and cool for 10 minutes.
Place the pumpkins on paper towels to dry and cool completely.
Once the custard has cooled completely, place plastic wrap directly on the top of each custard and refrigerate at least 4 hours (or overnight).
When the custard is completely refrigerated, remove the plastic wrap from the top of each pumpkin and dab each with a paper towel to remove any moisture.
Spoon approximately 1 heaping teaspoon of granulated sugar evenly on top of each custard and either broil them under the broiler or use a kitchen culinary torch to caramelize and melt the sugar over each custard.
Allow the caramelized sugar to cool and harden before serving.
Serve cool or at room temperature.