Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Puree Recipe

If you’re looking for a show-stopping, cozy dish that’s as delicious as it is Instagram-worthy, then you’re going to love this Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Puree Recipe. I absolutely love how the tender pumpkin shells cradle a rich, spiced beef filling—it’s the kind of recipe that makes your kitchen smell amazing and your family ask for seconds. Stick around, because I’ve got some handy tips and tricks to help you nail this one every time!

this …

Ingredients You’ll Need

Each ingredient here plays a special role. From the mini pumpkins themselves that serve as both vessel and veggie side, to the blend of herbs and pumpkin pie spice that bring the filling to life, you’ll find that shopping for this recipe is straightforward—and the results are totally worth it.

• Mini pumpkins: Choose firm, evenly shaped ones so they roast uniformly—you don’t want any soft spots or cracks.
• Ground beef: I use 80/20 for the perfect balance of flavor and juiciness, but leaner works if you prefer.
• Pumpkin puree: Canned pumpkin is super convenient here, and make sure it’s pure pumpkin, not pie filling, for the best texture.
• Yellow onion: Diced finely to soften and meld beautifully with garlic and beef.
• Garlic cloves: Minced freshly for that punch of aroma and flavor.
• Olive oil: Divided between sautéing and brushing, it keeps everything moist and adds richness.
• Salt and black pepper: Essential for seasoning both the filling and the pumpkins.
• Pumpkin pie spice: This cozy blend brings warmth—don’t skip it, it’s a little twist that makes all the difference.
• Fresh thyme, oregano, and sage: Chopped herbs add a fresh, earthy note that brightens the dish.

Variations

This recipe is great to tweak based on what you have on hand and what flavors you prefer. When I first made it, I kept it classic, but over time I’ve loved finding little ways to make it my own—and you’ll probably have fun doing the same!

• Swap Ground Meat: I once swapped ground turkey for beef for a lighter version, and with the spices and herbs, it still turned out deliciously comforting.
• Cheesy Twist: Adding a sprinkle of shredded sharp cheddar or Parmesan on top before roasting creates a gooey, golden crust that my family can’t resist.
• Veggie Boost: Mixing in finely chopped mushrooms or bell peppers with the beef can add layers of flavor and texture without overpowering the pumpkin essence.
• Spicy Kick: If you’re into heat, a pinch of cayenne or chili flakes folded into the filling really livens up the dish.

How to Make Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Puree Recipe

Step 1: Prepping Those Perfect Mini Pumpkins

First, preheat your oven to a cozy 400°F (200°C). Then grab your mini pumpkins, rinse them well to get rid of any dirt, and pat them dry. Next, using a sharp knife, carefully cut off the tops—think of making little lids. Scoop out all the seeds and pulp with a spoon; this part’s satisfying and ensures you have a clean inside to fill. Don’t toss those seeds—they roast beautifully with a pinch of salt as a crunchy snack! Set your hollow pumpkin shells aside while you prep the filling.

Step 2: Cooking the Onion and Garlic to Golden Perfection

Heat 3 tablespoons of olive oil in a skillet over medium heat. Toss in the diced onion and minced garlic and sauté gently until fragrant and translucent—usually about 3 to 5 minutes. I like to keep an eye on them here to make sure the garlic doesn’t brown and turn bitter. This simple step really builds a beautiful base flavor that carries through the whole dish.

Step 3: Mixing the Savory Filling

In a large mixing bowl, combine your raw ground beef, the sautéed onion and garlic, pumpkin puree, salt, pepper, pumpkin pie spice, and fresh chopped thyme, oregano, and sage. I like to fold everything gently with a wooden spoon or my hands until just combined—overmixing can make the beef tough, so be gentle. You’ll know the filling is ready when it looks beautifully blended and smells like fall in a bowl.

Step 4: Assembling the Mini Pumpkins

Now grease a casserole dish or cast-iron skillet with 2 tablespoons of olive oil. Place your mini pumpkins upright. Brush their outsides and insides with a little olive oil, then sprinkle all over with salt and pepper—that extra seasoning really makes the pumpkin shells sing. Using a spoon, stuff each pumpkin cavity generously with the beef and pumpkin mixture, filling right up to the rim. Replace the pumpkin tops like little hats and brush those too with a bit of olive oil.

Step 5: Roasting to Tender, Juicy Perfection

Pop the filled pumpkins into your preheated oven and bake for 30 to 35 minutes. You’ll want the pumpkins to be tender when poked with a fork and the beef thoroughly cooked. I usually check at 30 minutes and then decide if a few extra minutes are needed—ovens vary, so keep an eye so nothing dries out. The smell at this point? Pure comfort!

Step 6: Serving It Up

Remove the mini pumpkins carefully from the oven, let them cool for a few minutes (they’ll be hot!), and serve right in their shells. It’s a real crowd-pleaser and requires minimal plating fuss. I like to set one mini pumpkin per person—it feels so festive and special.

How to Serve Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Puree Recipe

Garnishes

I like to sprinkle freshly chopped parsley or a little crumbled feta over the top for a pop of color and burst of contrast. A dollop of sour cream or Greek yogurt on the side adds a cooling touch that balances the warm spices particularly well.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette or some garlic-roasted green beans. For something heartier, creamy mashed potatoes or a simple rice pilaf round out the meal perfectly.

Creative Ways to Present

I’ve tried arranging these stuffed mini pumpkins nestled on a bed of fresh kale or colorful quinoa for holiday dinners—it seriously ups the wow factor. For a rustic touch, place them on a wooden platter surrounded by roasted root veggies or even mini gourds and leaves for a harvest-themed centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they usually hold beautifully for up to 3 days. When possible, I keep the mini pumpkins intact—it helps them retain moisture and flavor better than scooping the filling out separately.

Freezing

Freezing works best if you separate the filling from the pumpkin shells. I pack the filling in freezer-safe containers or bags and freeze for up to 2 months. The mini pumpkins don’t thaw well when frozen whole because the texture changes, so I usually roast fresh ones when I want to enjoy the full effect again.

Reheating

For leftovers, reheating in the oven at 350°F (175°C) covered with foil maintains the pumpkin’s tenderness and warms the filling evenly—usually takes about 15-20 minutes. If you’re reheating filling alone, a skillet over medium heat works great, just add a splash of water or broth to keep it moist.

FAQs

Final Thoughts

This Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Puree Recipe has become one of those comforting dishes that feel like a warm hug on a plate. I remember the first time I made it—my family went crazy for the combination of spices, juicy meat, and sweet pumpkin, all wrapped in one beautiful serving. If you give it a go, I’m pretty sure it’ll become a favorite in your home too. So grab some mini pumpkins, roll up your sleeves, and enjoy the fun and flavor this recipe brings—you won’t regret it!

Print