Stuffed Paprika Pumpkin

The pie pumpkin is so cute.

Also, absolutely perfect for stuffing with anything you have dying in your fridge.

We happened to have a hot dog, some leftover red beans, and a weird assortment of vegetables. I think they came from Meg’s work event?


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  • 1 small pie pumpkin
  • 1 hot dog, diced
  • red beans, cooked
  • carrots and peppers, diced
  • small amount of smoked paprika
  • 1 big spoonful of cream cheese

Cut the top off the pie pumpkin and scoop out the insides. Reserve to make pumpkin stock and/or roasted pumpkin seeds.

Dice up the hot dog and fry up in a pan with the paprika until it gets browned and crispy. You could use any kind of meat here, or no meat, whatever..

Mix the beans, vegetables, and meat together. Salt and pepper the inside of the pumpkin and then stuff with the bean mixture. Spoon out a big scoop of cream cheese and plop it right in the middle of the pumpkin. Put the top back on and into a 400 degree oven for at least an hour. Ours took 1 hour and 10 minutes. You want it to be soft enough to put a fork easily through it.

Then when you take it out, you can mix up the insides and just eat it right out of the pumpkin, scraping away the pumpkin sides with each bite and mixing it all up together.

It starts to lose its pumpkin shape as you eat it, which makes it even cuter..

Feeds 2.


November 18, 2015 Comments (0) Favorites, Holiday, Vegetables

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