Amish Stuffed & Baked Pumpkin


Ingredients:

  • 2 3-5 lb pie pumpkins
  • 1 and ⅓ lb sage sausage
  • Seasoned bread cubes (herb works well)
  • Cheddar cheese Medium or mild (cut in to ½ inch cubes)
  • Onion and Celery (diced)
  • Dried Cranberries
  • 1 Pint heavy whipping cream
  • Salt
  • Pepper
  • Brown Sugar
  • Pumpkin Spice

Directions:

  • Cut the top of the pumpkin and remove the strings and seeds, just as you would for a jack-o-lantern then set the pumpkin aside.
  • In a skillet, cook the sausage until no longer pink, drain and set aside.
  • Sautee the onions and celery till slightly tender.
  • In a large bowl add equal amounts of the sausage, bread cubes and cheese cubes
  • Add the onions, celery and dried cranberries
  • Combine together.
  • Salt and pepper to season.
  • Take the pumpkin and rub the inside with brown sugar and pumpkin spice, coating the inside.
  • Scoop in the ingredients from the bowl, filling the pumpkin to the top.
  • Pour about half (or a little less) the pint of the whipping cream over the mixture in the pumpkin, letting it soak into the ingredients. It’s going to be fairly wet.
  • Place pumpkin cap in place.
  • On a baking sheet lined with parchment paper, bake at 350 to 370 degrees for 2 hours.
  • Remove the cap when there’s about 20 minutes left.
  • Pumpkin is done when a knife pierces the side with no resistance. Skin will turn copper brown.
  • Remove from oven and let stand for 20 to 30 minutes.
  • Ingredients may appear “loose” but will firm up as it sits. Slice and serve.

Scoop out filling along with some of the pumpkin meat and serve.

Wait for the compliments.

Dennis Regling

Dennis Regling is an author, educator, and marketing expert. Additionally, Dennis is an evangelist, a father, and a husband.

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