This wild rice-stuffed pumpkin is the perfect savory fall dish! It’s made with ingredients like roasted pumpkin, turkey, wild rice, and Brussels sprouts.

Two roasted stuffed pumpkins in a baking dish.

Nothing says fall like pumpkin! I love sweet pumpkin recipes like my pumpkin protein breakfast cake, but savory pumpkin dishes deserve some love, too. After I made my pumpkin orzo this year, I was inspired to make more savory pumpkin dishes, and stuffed pumpkin was the first to come to mind!

This wild rice-stuffed pumpkin is the perfect fall dinner or Thanksgiving dish! It’s savory, hearty, and packed with fall flavors.

Why you’ll love this wild rice stuffed pumpkin

  • It can be a main dish on Thanksgiving instead of a turkey! If you want to take a shortcut and skip the whole turkey, try a dish like this wild rice-stuffed pumpkin or my orange-glazed turkey cutlets!
  • It’s bursting with fall flavors. Thyme, pumpkin, and sage… yum!
  • Protein & veggies. With ground turkey and several different veggies, this is the perfect meal to get in both protein and a myriad of veggies.

Recipe Ingredients

  • Sugar pumpkin. Sugar pumpkins are also known as pie pumpkins, and are a smaller pumpkin that’s perfect for roasting! The size varies greatly, so you’ll have to be flexible with this recipe depending on the size of your pumpkin. I find that this recipe works great with four smaller sugar pumpkins, but if you use two-three larger ones, it should work with this filling as well.
  • Ground turkey. You can also use ground chicken or ground sausage.
  • Wild rice blend. Make sure you use a wild rice blend, and not just wild rice, or just brown rice!
  • Brussels sprouts. You can buy these pre-shredded, or shred them at home with a food processor.
  • Celery and leeks. This adds the perfect savory flavor to the dish!
  • Gruyere cheese. Completely optional to add cheese, but it adds a nutty flavor.

What pumpkin is best for roasting?

The best pumpkin for roasting is a sugar/pie pumpkin! It’s a smaller pumpkin that’s generally easier to cut and has a sweet flavor.

How to safely cut a pumpkin

  • Use a sharp knife, such as a pumpkin carving knife. Dull knives are always riskier as they can slip. Using a sharp knife or a pumpkin carving kit will help to make even cuts, and reduce any slipping.
  • Stabilize your surface. The best way to prevent your cutting board from slipping is to place a kitchen towel beneath it. This mitigates any risk of the pumpkin moving around too much!
  • Cut away from yourself. Always be sure to aim the knife away from you!

How to make Wild Rice Stuffed Pumpkin

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Pumpkins uncooked with the tops cut off in a baking dish.

Step one. Prepare the pumpkins by removing the tops and scooping out the center. Roast until tender.

Cooked ground turkey, shredded brussels, wild rice and dried cranberries in a pan.

Step two. Cook the ground turkey, vegetables, and combine with the cooked wild rice and dried cranberries.

Stuffed pumpkins with shredded cheese.

Step three. Stuff the pumpkins and top with shredded cheese.

Stuffed pumpkins topped with shredded cheese.

Step four. Bake until the cheese is metled and enjoy!

Tips & Tricks

  • Save the pumpkin seeds! Pumpkin seeds are perfect for roasting and snacking.
  • Adjust the recipe to the size of the pumpkin. If you’re using smaller pumpkins (under 3 lbs), you’ll likely need 4 pumpkins for this recipe. If you’re using larger pumpkins, you may need 3 or fewer. The filling for this recipe still makes great leftovers if your pumpkins turn out to be too small!
  • Skip the extra bake if you’re not using cheese. This recipe is just as good without cheese! You can simply stuff the pumpkin with the filling and not return it to the oven if you’re forgoing the cheese.

Are pumpkin skins edible?

Yes, they are edible! After roasting, they’ll have a tender texture.

How do you eat stuffed pumpkin?

  • Slice the stuffed pumpkin in half or quarters. If you’re using larger pumpkins and want to divide them up, slice them to have smaller servings.
  • Eat the filling and the pumpkin together. Roasted pumpkin is edible, and the flesh and skin both taste amazing with this filling!

More Pumpkin Recipes to Try

Two roasted stuffed pumpkins in a baking dish.
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Wild Rice Stuffed Pumpkin

Yield: 4 people
Prep Time: 15 minutes
Cook Time: 1 hour
Author: Michelle
This wild rice-stuffed pumpkin is the perfect savory fall dish! It's made with ingredients like roasted pumpkin, turkey, wild rice, and Brussels sprouts.
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Ingredients
 

  • 3-4 whole sugar pumpkins, see notes
  • 2 tbsp avocado oil, divided
  • Salt and pepper
  • 1 lb ground turkey
  • 1 tsp dried sage
  • 2 tsp dried parsley
  • 1 tsp dried thyme
  • 1 cup shredded brussels sprouts
  • 1 leek, chopped into half moons
  • 1 stalk celery, diced
  • ½ cup wild rice blend, cooked
  • 2 tsp red wine vinegar
  • 2 tbsp dried cranberries
  • ¼ cup gruyere cheese, shreded, optional!
  • Fresh thyme

Instructions
 

  • Preheat the oven to 375 F and lightly grease a large baking dish.
  • Carefully slice the tops of the pumpkins off and scoop out the insides. Lightly coat the inside with about 1 tbsp of avocado oil and season with salt and pepper.
  • Transfer to the preheated oven and bake for 45-50 minutes, or until the pumpkin is tender. The cook time will vary depending on the size! Remove from the oven.
  • While the pumpkins roast, set a large pan over medium heat. Add the ground turkey and season with salt, pepper, and half of the herbs. Crumble until browned and set aside.
  • Add 1 tbsp of oil to the pan set to medium-high heat. Add the brussels, leeks, celery, and the remainder of the seasonings. Saute for 5-6 minutes or until the leeks are soft, and the brussels are lightly crisp on the edges.
  • Reduce the heat and add the turkey, wild rice, dried cranberries, and red wine vinegar. Stir to combine and remove from the heat.
  • Carefully scoop the filling into the baked pumpkins and top with cheese (if using). Return to the oven and bake for 4-5 minutes, just enough to melt the cheese.
  • Serve the pumpkins topped with dried thyme!

Notes

If you’re using smaller pumpkins (under 3 lbs), you’ll likely need 4 pumpkins for this recipe. If you’re using larger pumpkins, you may need 3 or less. The filling for this recipe still makes great leftovers if your pumpkins turn out to be too small!
Skip the extra bake if you’re not using cheese. This recipe is just as good without cheese! You can simply stuff the pumpkin with the filling and not return it to the oven if you’re forgoing the cheese.
Serving: 1serving, Calories: 293kcal, Carbohydrates: 16g, Protein: 31g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 71mg, Sodium: 136mg, Potassium: 524mg, Fiber: 2g, Sugar: 7g, Vitamin A: 765IU, Vitamin C: 22mg, Calcium: 120mg, Iron: 2mg
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!