Cozy and Flavorful Rice Stuffed Pumpkin Recipe for Autumn Gatherings

If you’re searching for a dish that captures the cozy essence of fall while making a stunning statement at the table, this Rice Stuffed Pumpkin is exactly what you need. Filled with tender rice, warm spices, sweet dried fruits, and crunchy nuts, this recipe is both satisfying and stunning. Whether you’re exploring vegetarian holiday centerpiece ideas or looking for comforting stuffed pumpkin recipes, this is a must-try.

Inspired by Armenian recipes and rich Middle Eastern flavors, this dish brings warmth, color, and bold textures to your fall menu. It’s perfect for Thanksgiving, family dinners, or any time you’re craving a hearty autumn stuffed pumpkin dish.

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The Roots of Stuffed Pumpkin Recipes and Armenian Inspiration

Stuffing vegetables with flavorful fillings is a time-honored tradition across many cultures, and pumpkin is no exception. In Armenian cuisine, it’s common to stuff squashes and pumpkins with aromatic rice blends, nuts, and dried fruits. These dishes are often celebratory, bringing a sense of abundance and festivity.

This recipe captures the same spirit: a whole pumpkin roasted to golden perfection, filled with a rice mixture that’s sweet, savory, and irresistibly fragrant. Think of it as a wild rice stuffed pumpkin meets Armenian fruit stuffing—both rustic and refined.

Ingredients You’ll Need for a Savory and Sweet Rice Stuffed Pumpkin

To make this flavorful dish, you’ll need:

• 1 medium sugar pumpkin (about 3–4 pounds)
• 1 cup long grain rice or wild rice blend
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• ⅓ cup dried apricots, chopped
• ¼ cup raisins or golden raisins
• ⅓ cup chopped walnuts or almonds
• ½ teaspoon ground cinnamon
• ¼ teaspoon allspice
• Salt and pepper, to taste
• 2 cups vegetable broth or water
• Optional: pomegranate seeds or fresh herbs for garnish

This combination of sweet and savory makes this dish uniquely satisfying. If you’re drawn to festive flavors, you may also enjoy pumpkin truffles as a dessert pairing.

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Kitchen Tools You’ll Need for This Recipe

Before getting started, make sure you have the following on hand:

• Sharp chef’s knife
• Cutting board
• Spoon for scooping
• Medium saucepan
• Baking dish or sheet
• Foil
• Mixing bowls

Cooking a stuffed pumpkin is surprisingly simple with just a few tools—and the result is truly impressive.

Step-by-Step Guide: How to Make Rice Stuffed Pumpkin

Follow these steps to bring this autumn centerpiece to life:

1. Preheat your oven to 375°F (190°C).
2. Cut the top off your pumpkin, about 1–2 inches below the stem. Scoop out the seeds and stringy bits.
3. Brush the inside of the pumpkin with olive oil and sprinkle with salt and pepper. Place it in a baking dish and roast uncovered for 20 minutes while you prep the filling.
4. Cook the rice in vegetable broth until just tender (it will finish cooking in the oven).
5. While the rice cooks, sauté the onion and garlic in olive oil until soft.
6. Stir in dried fruits, nuts, cinnamon, and allspice. Cook for another minute.
7. Add cooked rice to the mixture, season with salt and pepper, and stir well.
8. Stuff the pumpkin with the rice mixture. Replace the pumpkin top like a lid.
9. Cover loosely with foil and bake for 45–60 minutes, or until the pumpkin is tender when pierced.
10. Remove foil for the last 10–15 minutes to let the top brown slightly.

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Let it rest 10 minutes before serving. Slice into wedges or scoop out servings with a large spoon.

Want a sweet-and-savory touch? Sprinkle with pomegranate seeds or serve alongside a tangy cucumber dill salad.

Tips for Choosing the Right Pumpkin (or Squash)

For best results, choose a sugar pumpkin—also called a pie pumpkin. These are smaller, denser, and sweeter than carving pumpkins.

Other great options:

• Kabocha squash – slightly nutty flavor
• Acorn squash – smaller, perfect for individual servings
• Butternut squash – can be sliced and roasted in halves

Want to switch things up? See how to transform this into a rice stuffed butternut squash below.

Wild Rice Stuffed Pumpkin Variation: Nutty, Earthy, and Hearty

While long grain white rice works well, using a wild rice blend adds nuttiness, chew, and deeper flavor. Wild rice also holds up better during long roasting times, making it a perfect choice if you’re prepping ahead.

Here’s how to modify:

• Use 1 cup wild rice blend instead of white rice
• Increase the cooking liquid to 2½ cups
• Simmer the rice for 35–40 minutes until tender

This variation pairs beautifully with roasted vegetables or garlicky kale with white beans and lemon.

Fruit Stuffing Magic: How Dried Fruits and Nuts Enhance the Flavor

The secret to this dish’s addictive flavor is the balance between savory and sweet. Dried fruits like apricots, cranberries, and raisins soak up the broth and plump up while cooking, adding bursts of flavor in every bite.

Nuts like walnuts, almonds, or pine nuts add crunch and richness. If you like variety in texture, don’t skip them!

Want more sweet-savory combinations? Check out pumpkin cottage cheese pancakes or apple pie dip with cinnamon sugar chips.

Serving Suggestions for Your Autumn Stuffed Pumpkin Dish

This dish is a showstopper on its own, but here are some perfect pairings:

• Simple green salad with vinaigrette
• Roasted root vegetables or garlic butter corn
• Yogurt or tahini sauce for drizzling
• Grain-free crackers or flatbread

It’s an excellent centerpiece for a vegetarian Thanksgiving or fall dinner party.

Make-Ahead and Reheating Tips for Stuffed Pumpkin Recipes

This dish can be partially or fully prepped in advance:

• Cook the rice and filling 1–2 days ahead
• Stuff the pumpkin the day before, wrap and refrigerate
• Bake fully and reheat in a 350°F oven for 20–30 minutes

Leftovers can be refrigerated for 3–4 days and reheat well in the oven.

Need more prep-ahead recipes? Try make-ahead breakfast bowls or vegetarian baked ziti for inspiration.

How to Adapt This Into a Rice Stuffed Butternut Squash

Love the idea but short on time or don’t have a pumpkin? Use butternut squash!

1. Halve the squash lengthwise and scoop out the seeds.
2. Roast cut-side down for 20 minutes.
3. Flip, stuff the hollow with rice filling, and continue roasting until tender.

You’ll get the same flavors in a quicker, weeknight-friendly version.

Pairing Ideas: What to Serve with Stuffed Pumpkin

Need to build a menu around your rice stuffed pumpkin? Here are a few ideas:

• Side Salad: Cucumber shrimp salad or chickpea feta avocado salad
• Soup Starter: Creamy mushroom soup or lentil tortilla soup
• Dessert: Pumpkin cheesecake cookies or banana zucchini muffins

This dish also shines as a meatless main course on your Thanksgiving table.

Vegetarian Holiday Centerpiece Ideas

This pumpkin isn’t just a side—it’s a true holiday centerpiece that even meat-eaters will love. Looking to build an entire vegetarian spread? Consider:

• Pumpkin baked oatmeal for brunch
• Creamy sun-dried tomato vegan pasta for a second entrée
• Stuffed acorn squash for individual portions
• Pumpkin bread with cream cheese frosting for dessert

Common Mistakes to Avoid When Baking a Stuffed Pumpkin

To ensure success, avoid these common errors:

• Using a carving pumpkin instead of a sugar pumpkin—texture and flavor will suffer
• Overfilling with uncooked rice—rice won’t fully cook inside the pumpkin
• Skipping the pre-roast—pumpkin may not soften all the way
• Forgetting to season the inside of the pumpkin—leaves the flesh bland

Plan ahead and follow each step, and your pumpkin will come out tender and flavorful.

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FAQs: Your Top Questions About Rice Stuffed Pumpkin Answered

Can I make this recipe vegan?
Yes! Just ensure your broth is vegan and skip the butter if you add any.

Can I use quinoa instead of rice?
Absolutely. Adjust liquid and cook time accordingly.

How long does the pumpkin need to bake?
Usually 60–75 minutes, depending on size. It’s done when a knife pierces the flesh easily.

Can I freeze stuffed pumpkin?
It’s best fresh. However, leftover filling freezes beautifully.

Is this gluten-free?
Yes! All ingredients are naturally gluten-free. Just double-check your broth and spices.

Full Recipe Card: Rice Stuffed Pumpkin

Ingredients:

• 1 medium sugar pumpkin (3–4 lbs)
• 1 cup long grain rice or wild rice blend
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• ⅓ cup dried apricots, chopped
• ¼ cup raisins
• ⅓ cup walnuts or almonds
• ½ tsp cinnamon
• ¼ tsp allspice
• Salt and pepper, to taste
• 2 cups vegetable broth

Instructions:

1. Preheat oven to 375°F. Cut the top off pumpkin and scoop out seeds.
2. Brush inside with olive oil, season, and pre-roast 20 minutes.
3. Cook rice until just tender.
4. Sauté onions and garlic in oil, add fruits, nuts, spices.
5. Stir in rice and broth, season well.
6. Fill pumpkin, replace lid, and bake covered 45–60 minutes.
7. Uncover for final 10 minutes. Serve warm.

Final Thoughts + Share and Subscribe Call to Action

This Rice Stuffed Pumpkin is more than a recipe—it’s a celebration of fall flavors, textures, and traditions. With its savory rice base, bursts of sweetness from fruit, and a beautifully roasted pumpkin shell, it’s the perfect vegetarian centerpiece for your next gathering.

If you loved this recipe, share it with your fellow foodies, pin it for holiday planning, and subscribe to Lyndy’s Kitchen for more cozy seasonal recipes and unforgettable dishes.

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