Pizza-Stuffed Pumpkins are a fun and tasty twist on two favorites: pizza and pumpkin! Imagine a small pumpkin hollowed out and filled with all your favorite pizza toppings like gooey cheese, tangy tomato sauce, pepperoni, and herbs, then baked until everything is hot, melty, and just a little crispy on top. The pumpkin adds a subtle sweetness and makes the dish feel a little special without being too heavy.
I love making these on chilly evenings when you want something cozy and colorful on the table. It’s such a crowd-pleaser because you get the fun of a mini pizza with the extra surprise of pumpkin on the side. Plus, hollowing out the pumpkins is a fun little project that kids or friends can help with—it kind of makes dinner feel like a party!
Serve these with a simple green salad or some roasted veggies for a balanced meal, or just enjoy the pumpkin and pizza combo all on its own. I often find that the flavors improve even more the next day, so leftovers (if there are any!) are a real treat. It’s a great way to bring a little autumn magic to pizza night.
Key Ingredients & Substitutions
Sugar Pumpkins: These small pumpkins are sweet and tender, perfect for stuffing. If unavailable, use small pie pumpkins or kabocha squash as a tasty substitute.
Pizza Sauce: Store-bought works well, but homemade sauce with fresh tomatoes and herbs adds extra flavor. Tomato paste mixed with garlic and Italian herbs is a quick alternative.
Cheese: Mozzarella provides meltiness and stretch, while Parmesan adds a nice sharpness. For a dairy-free option, use vegan mozzarella or your favorite plant-based cheese.
Meats & Veggies: Pepperoni and Italian sausage add a classic pizza taste, but feel free to swap for mushrooms, olives, or bell peppers for a veggie-friendly option.
How Do You Safely Hollow Out a Pumpkin Without Breaking It?
Hollowing pumpkins can be tricky, but with a few simple tips, it’s easy and fun:
- Start by cutting a clean, even circle around the stem to create a lid. Use a sharp, sturdy knife.
- Remove the lid and scoop out seeds and pulp with a large spoon or an ice cream scoop. Take your time to avoid tearing the pumpkin walls.
- If the pumpkin walls are too thick, thin them a bit by scraping inside, but don’t go too far or the pumpkin may collapse.
- Save pumpkin seeds for roasting—it’s a tasty snack!
- Lightly brushing the inside with olive oil helps keep the pumpkin moist during baking.
Taking these steps makes the pumpkin easier to stuff and ensures it holds up while baking. Plus, it’s a satisfying hands-on part of cooking!
Equipment You’ll Need
- Sharp chef’s knife – I recommend it because it helps you cut clean lids and scoop out pumpkin pulp easily.
- Large spoon or ice cream scoop – perfect for removing seeds and creating a hollow cavity inside the pumpkin.
- Baking sheet – to hold the pumpkins while roasting, keeping everything steady and contained.
- Parchment paper or foil – lines the baking sheet for easy cleanup and prevents sticking.
- Mixing bowl – handy for combining all the pizza ingredients smoothly.
- Oven mitts – for handling hot pumpkins safely out of the oven.
Flavor Variations & Add-Ins
- Swap the sausage for cooked chicken or turkey for a leaner filling that still packs flavor.
- Add diced kalamata olives or sun-dried tomatoes to introduce a salty, tangy twist.
- Use a blend of cheeses like provolone or gouda to change up the cheesy flavor profile.
- Sprinkle red pepper flakes or chili powder into the filling for a little spicy kick.
How to Make Pizza-Stuffed Pumpkins
Ingredients You’ll Need:
For the Pumpkins:
- 4 small sugar pumpkins (about 4-5 inches in diameter)
- Olive oil for brushing
- Salt and pepper to taste
- Fresh parsley or basil for garnish
For the Pizza Filling:
- 1 cup pizza sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup cooked Italian sausage or pepperoni slices (optional)
- 1/2 cup sliced mushrooms (optional)
- 1/4 cup chopped fresh basil or spinach
- 1/4 cup diced bell peppers (optional)
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
Expect to spend about 15-20 minutes preparing the pumpkins and filling, plus around 45-50 minutes baking time. This includes roasting the pumpkins first and then baking them once stuffed. It’s perfect for a cozy dinner without rushing!
Step-by-Step Instructions:
1. Prepare and Roast the Pumpkins:
Preheat your oven to 375°F (190°C). Wash the pumpkins well. Carefully cut around the top near the stem to create a lid, then scoop out all the seeds and stringy flesh using a spoon. Brush the inside and outside of each pumpkin with olive oil and sprinkle with salt and pepper. Place the pumpkins and their lids on a baking sheet lined with parchment paper or foil. Roast for 20-25 minutes until they start to soften but hold their shape.
2. Mix the Pizza Filling:
While the pumpkins roast, combine pizza sauce, mozzarella, Parmesan, cooked sausage or pepperoni (if using), mushrooms, bell peppers, basil or spinach, oregano, garlic powder, salt, and pepper in a bowl. Stir until everything is well mixed.
3. Fill and Bake the Pumpkins:
Take the pumpkins out of the oven and carefully spoon the pizza filling into each hollowed pumpkin, filling it gently but fully, leaving a bit of space at the top. Put the pumpkin lids back on. Bake for another 20-25 minutes, until the cheese melts and bubbles and the top is slightly golden. For a crispier topping, remove the lids during the last 5 minutes of baking.
4. Serve and Enjoy:
Let the pumpkins cool for a few minutes after baking. Garnish with fresh parsley or basil before serving. Invite your guests to scoop out the delicious cheesy pizza filling along with the tender roasted pumpkin— it’s a comforting and festive treat!
Can I Use Larger Pumpkins for This Recipe?
Yes, you can! Just keep in mind that larger pumpkins may require longer roasting times to soften fully. Also, you might need to increase the amount of filling ingredients to properly stuff them.
Can I Prepare Pizza-Stuffed Pumpkins in Advance?
Absolutely! You can hollow out the pumpkins and prepare the filling a day ahead. Store the pumpkins and filling separately in the fridge, then assemble and bake right before serving for the freshest results.
How Should I Store Leftovers?
Store any leftover stuffed pumpkin in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Recipe Vegetarian or Vegan?
Yes! Skip the meat and add extra veggies like olives, artichokes, or spinach. For a vegan version, use plant-based cheese alternatives and ensure your pizza sauce is vegan-friendly.
