These stuffed mini pumpkins are a cozy and colorful autumn dish that I love making when I want something hearty yet elegant. The creamy, savory filling made with mushrooms, walnuts, herbs, and cheese complements the natural sweetness of the roasted pumpkins perfectly. They’re beautiful to serve, easy to prepare, and always a crowd favorite.
Why You’ll Love This Recipe
I love this recipe because it combines comfort and elegance in one dish. The tender roasted pumpkins hold a rich, flavorful filling that tastes earthy, creamy, and slightly nutty. It’s also simple to make, vegetarian-friendly, and ideal for fall gatherings or weeknight dinners. I especially enjoy how customizable the recipe is—you can easily change the cheese or herbs to suit your taste.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 mini pumpkins (Jack-be-Little or Munchkins), washed and dried
1 tablespoon olive oil
12 mushrooms, chopped
2 garlic cloves, finely chopped
60 g (2½ oz) walnuts or pre-cooked chestnuts, roughly chopped
¼ teaspoon smoked paprika
4 tablespoons half-fat crème fraîche or Greek yogurt
100 g (4 oz) cheese (Emmental, Comté, Parmesan, or Cheddar), grated (keep half for topping)
¼ teaspoon freshly milled black pepper
Pinch fleur de sel or Celtic salt
Directions
I preheat the oven to 350°F (180°C).
I cut the tops off the mini pumpkins, scoop out the seeds, and brush the insides with olive oil. I arrange them on a baking sheet.
In a skillet, I heat olive oil over medium heat and sauté the mushrooms and garlic until golden and fragrant.
I add the walnuts, smoked paprika, crème fraîche, herbs, half of the grated cheese, salt, and pepper. I stir until everything is evenly combined.
I fill each pumpkin with the mixture, sprinkle the remaining cheese on top, and bake for 20–25 minutes until the pumpkins are tender and the cheese is melted and golden brown.
I like to garnish them with a bit of fresh parsley before serving.
Servings and Timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
Sometimes I swap walnuts for chestnuts to add a slightly sweeter, softer flavor. For extra depth, I use smoked paprika generously or try different cheeses like Gruyère or Fontina. When I want a vegan version, I replace the crème fraîche with plant-based yogurt and use dairy-free cheese. I’ve also added cooked quinoa or lentils for extra protein and texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I place them in the oven at 350°F (175°C) for about 10–15 minutes until heated through. I avoid microwaving because it can make the pumpkins watery and soft.
FAQs
Can I use a larger pumpkin instead of mini ones?
Yes, I can use a small pumpkin, but I adjust the baking time since larger pumpkins take longer to soften.
How can I make this dish dairy-free?
I replace the crème fraîche and cheese with vegan alternatives or nutritional yeast for a cheesy flavor without dairy.
Can I make the filling ahead of time?
Yes, I often prepare the stuffing mixture a day ahead, refrigerate it, and fill and bake the pumpkins when I’m ready to serve.
Can I freeze the stuffed pumpkins?
I prefer not to freeze the baked pumpkins, but I freeze the stuffing for up to 2 months. It tastes just as delicious when thawed and baked fresh.
What should I serve with stuffed mini pumpkins?
I like pairing them with a crisp salad, roasted vegetables, or a grain side dish like couscous or wild rice. They also go beautifully with a glass of white wine or sparkling cider.
Conclusion
These stuffed mini pumpkins are one of my favorite fall recipes. I love how the combination of mushrooms, herbs, and cheese brings warmth and comfort to every bite. They’re simple, versatile, and elegant—perfect for cozy dinners, festive gatherings, or anytime I want to serve something that feels special.
These Stuffed Mini Pumpkins are a cozy fall dish filled with a savory mix of mushrooms, walnuts, herbs, and cheese. Roasted to perfection, they’re elegant enough for gatherings and easy enough for weeknight comfort food.
Total Time:40 minutes
Yield:4 servings
Ingredients
4 mini pumpkins (Jack-be-Little or Munchkins), washed and dried
1 tablespoon olive oil
12 mushrooms, chopped
2 garlic cloves, finely chopped
60 g (2½ oz) walnuts or pre-cooked chestnuts, roughly chopped
¼ teaspoon smoked paprika
4 tablespoons half-fat crème fraîche or Greek yogurt
