Go Back

Dinner In a Pumpkin

Course: Main Course
Keyword: dinner, pumpkin
Servings: 8 servings
Author: Echo Blickenstaff


  • 1 medium pumpkin
  • 1 tbsp oil
  • 1 medium onion
  • 1 cup mushrooms sliced
  • 1 1/2 lbs. ground meat
  • 1 8 ounce water chestnuts canned
  • salt and pepper
  • 1 can cream of chicken soup
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce
  • 4 cups brown rice cooked


  • Preheat oven to 375 degrees.
  • Line a baking sheet with foil.
  • Thoroughly wash and dry the outside of the pumpkin.
  • Cut the top off the pumpkin and clean out the seeds and fibrous strands. Place the pumpkin on the baking sheet. Save the top.
  • In a large skillet, sauté onion and mushrooms in oil. Add ground meat and cook until no longer pink. Drain the grease from the meat. Add seasonings and water chestnuts.
  • In a large bowl, mix soup, brown sugar, and soy sauce. Add ground meat mixture and cooked rice.
  • Empty bowl into the cleaned out pumpkin and replace pumpkin top. Bake for 1 hour on the lower rack of the oven, or on the rack where the pumpkin can be most centered in the oven.
  • After 1 hour and 15 minutes, remove the top and check the sides of the pumpkin for doneness. The outside of the pumpkin will turn a dark orange, and the inside of the pumpkin should be tender and easily scooped off the sides with a spoon. Cooking time will vary depending on the size of your pumpkin.
  • To serve, scoop off chunks of cooked pumpkin with the meat mixture.