Pizza-Stuffed Pumpkins are a delightful twist on two classic favorites—pizza and pumpkin. Imagine a cozy, roasted pumpkin stuffed full of melty cheese, tangy tomato sauce, and your favorite pizza toppings. The pumpkin itself becomes a natural bowl that softens in the oven, adding a gentle sweetness that plays nicely with the savory pizza flavors.
I love making these especially in the fall when pumpkins are everywhere—it feels like the perfect, fun way to celebrate the season while enjoying a meal that’s both comforting and a little different. Plus, the aroma that fills the kitchen as they bake is just incredible. I find that using a mix of mozzarella and a sprinkle of Parmesan brings out the best flavor and keeps everything nice and gooey inside.
Serving Pizza-Stuffed Pumpkins is a great conversation starter at any dinner. I like pairing them with a crisp green salad for a bit of freshness. They’re great for family dinners or even for a small get-together because everyone enjoys digging into their own little stuffed pumpkin. This recipe is one of those that makes me smile every time because it’s both fun to prepare and so tasty when it’s ready to eat.
Key Ingredients & Substitutions
Small pumpkins: Choose pumpkins 2-3 pounds size. Sugar pumpkins or pie pumpkins work best because their flesh is sweeter and tender. Avoid big carving pumpkins—they can be watery.
Pizza sauce: You can use store-bought for convenience or make a simple one with canned tomatoes, garlic, and herbs. Tomato paste mixed with a bit of water and Italian seasoning works well too.
Mozzarella cheese: Use shredded mozzarella for great melting. For a lighter option, part-skim mozzarella works fine but can be less gooey.
Parmesan cheese: Adds nuttiness and depth. Feel free to substitute with Pecorino Romano or Asiago for a different twist.
Pepperoni or toppings: Feel free to switch pepperoni with mushrooms, olives, bell peppers, or cooked sausage to suit your taste or dietary needs.
How Do I Make Sure the Pumpkin is Tender and Not Soggy?
Getting the pumpkin just right can be tricky. Here’s what I do:
- After hollowing out, lightly brush the pumpkin inside with olive oil and season with salt. This helps flavor and prevents sogginess.
- Bake the pumpkin covered with a lid or foil for the first 30 minutes to trap steam and soften it.
- Remove the cover for the last 15-20 minutes to let the cheese brown and become bubbly.
- Check tenderness by piercing the pumpkin with a fork; it should go in easily but the shell remains firm enough to hold the filling.
Taking these steps means you get a tender pumpkin bowl that holds your pizza filling perfectly without getting mushy.
Equipment You’ll Need
- Sharp knife – I use a sturdy, sharp knife to cut off the pumpkin tops and scoop out the seeds easily.
- Spoon or ice cream scoop – helps remove all the stringy pulp and create hollow pumpkin bowls neatly.
- Baking sheet or roasting pan – a flat surface to hold the pumpkins while they bake and prevent spills.
- Paintbrush or silicone brush – for lightly brushing olive oil inside the pumpkins, which keeps them moist and helps with browning.
- Aluminum foil (optional) – to cover the pumpkins if you want to trap steam and soften them faster, or to prevent browning too quickly.
Flavor Variations & Add-Ins
- Swap pepperoni for cooked sausage, grilled chicken, or sautéed vegetables to match your preference or dietary needs. These add extra protein and flavor.
- Mix in different cheeses like provolone or asiago for a richer, more complex taste.
- Add chopped fresh herbs such as oregano, thyme, or parsley on top before baking for an extra burst of flavor.
- Use a spicy marinara or add red pepper flakes to the sauce if you like a little heat in your pizza filling.
Pizza-Stuffed Pumpkins
Ingredients You’ll Need:
For the Pumpkins and Filling:
- 4 small pumpkins (about 2-3 pounds each)
- 1 cup pizza sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup pepperoni slices (or substitute with mushrooms, olives, or other preferred pizza toppings)
- 1 tsp dried oregano
- 1 tsp dried basil or a few fresh basil leaves, chopped
- 1 tbsp olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including cleaning and hollowing out the pumpkins, plus 45 to 60 minutes baking time in the oven until the pumpkins are tender and the cheese is perfectly melted and bubbly.
Step-by-Step Instructions:
1. Prepare Your Pumpkins:
Start by washing your pumpkins well. Using a sharp knife, carefully cut off the tops to make lids. Scoop out all the seeds and stringy pulp inside to make hollow pumpkin bowls. Lightly brush the inside with olive oil and sprinkle with a pinch of salt and pepper to add flavor.
2. Layer the Pizza Filling:
Spoon a bit of pizza sauce into the bottom of each pumpkin to create a flavorful base. Then add half of the shredded mozzarella cheese evenly inside. Spread a little more pizza sauce on top, followed by your choice of pizza toppings like pepperoni slices.
3. Add Cheese and Herbs:
Sprinkle the rest of the mozzarella and Parmesan cheese over the toppings. Finally, add dried oregano and basil for a burst of classic pizza flavors. Place the pumpkin lids back on, or leave them off if you want the cheese to brown beautifully.
4. Bake and Serve:
Put the stuffed pumpkins on a baking sheet or roasting pan. Bake in your preheated oven at 375°F (190°C) for 45 to 60 minutes. You’ll know they’re ready when the pumpkin flesh is soft and a fork pierces it easily, and the cheese on top is bubbly and golden brown. Let them cool a little before serving and garnish with fresh basil if you like.
Can I Use Larger Pumpkins for This Recipe?
Yes, but larger pumpkins may require longer baking times to become tender. Also, make sure to hollow them out thoroughly, and adjust the amount of filling accordingly to avoid overflow.
What Can I Substitute for Pepperoni?
You can swap pepperoni with any favorite pizza toppings like mushrooms, olives, bell peppers, cooked sausage, or even a mix of veggies for a vegetarian option.
Can I Prepare Pizza-Stuffed Pumpkins Ahead of Time?
Absolutely! Assemble the stuffed pumpkins without baking, cover them tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes to the baking time if the pumpkins are chilled.
How Should I Store Leftovers?
Store any leftover pumpkin in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
