Recipe courtesy of Curtis Aikens

Stuffed Pumpkin with Cornbread Stuffing

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  • Level: Easy
  • Yield: 1 stuffed pumpkin
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1 (3 to 4) pound pumpkin

1/2 teaspoon salt

1/2 teaspoon cinnamon

Cornbread dressing, recipe follows

Cornbread Stuffing:

4 cups crumbled cornbread, recipe follows

2 cups toasted bread, cut into 1-inch cubes

10 saltine crackers

2 cups vegetable stock

3 celery stalks, diced

1 medium onion, diced

2 large eggs

1/2 stick butter

1 teaspoon dried sage

Salt and pepper


2 cups cornmeal

1 cup buttermilk

1 cup water

1 large egg

6 tablespoon vegetable oil


  1. Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon. Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.

Cornbread Stuffing:

  1. Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.


  1. Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.
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