Grocers are trying their hardest right now to get rid of pumpkins. Grab some to decorate but instead of carving all of them into scary faces this year, save one for this dinner recipe! Skip the canned pumpkin recipes this time so you don’t miss out on the pumpkin seeds and this glorious gourd. This gourd is dinner in an edible pot, perfect for Halloween celebrations.
What’s fun about this is that you can make mini stuffed pumpkins, each person can have their own. Or you can do a large one to feed the whole crowd. We made a small one for us since it is just two and a half eating. If you have a larger pumpkin, cook as long as needed to get the flesh soft.
This dinner idea is so simple to make. Throw it together and shove it in the oven. It’s a done deal. And it’s so rich, it might as well be a dessert.
Line the inside of the pumpkin with uncooked bacon. Since ours was pretty small we only needed two slices.
Toast thick slices of bread. We only needed two for our size.
Fill the pumpkin with layers, starting with bread. Then add sausage followed with the thin slices of garlic and more bread until you get to the top.
Once filled, pour heavy cream in. Place a tablespoon of butter in there as well and put the pumpkin top back on.
- 2.5 lb pumpkin
- ½ lb sausage, browned
- 2 thick slices of bread
- 2 slices uncooked bacon
- ½ cup heavy cream
- salt and pepper to taste
- 2 cloves garlic, thinly sliced
- 1 tablespoon butter
- Preheat oven to 375°
- Pull out all the pumpkin seeds and goop.
- Line the inside of the pumpkin with uncooked bacon (we used two slices for our size)
- Layer ingredients into the pumpkin starting with the bread, then sausage, bread, sausage, and bread to end.
- Place a slab of butter on top of the bread and pour in the heavy cream.
- Put the top back on the pumpkin.
- Bake at 375 for 4 hours or until flesh is done.
You can make any size pumpkin as long as it fits in your oven! adjust the ingredients to fill your pumpkin to the top.