Pizza-Stuffed Pumpkins are a fun and tasty way to enjoy two favorites all in one dish! Imagine a small pumpkin hollowed out and filled with melty cheese, savory tomato sauce, pepperoni, and your favorite pizza toppings. The pumpkin itself gets nice and tender as it cooks, adding a hint of natural sweetness that pairs perfectly with all those classic pizza flavors.
I love making these when I want something cozy but also a little different. It’s like having pizza night, but with a cute, autumn twist. I usually pick small pumpkins that can serve as their own little bowls—plus, they look so fun on the table. If you’re like me, you’ll enjoy picking your favorite toppings to personalize each pumpkin, making every bite a bit unique.
This recipe is great for sharing with family or friends — it’s an easy conversation starter and definitely brings smiles. I’ve found that letting the pumpkin cool just a bit before digging in really helps the flavors settle and makes it easier to eat. Also, don’t forget to scoop out some of the pumpkin flesh before stuffing—it’s delicious stirred into the sauce or saved for a little snack!
Key Ingredients & Substitutions
Sugar Pumpkins: These small pumpkins are sweet and tender when roasted. If you can’t find them, try using kabocha squash or small pie pumpkins as a substitute. They hold their shape well and have a similar texture.
Pizza Sauce: I like using a thick, flavorful tomato sauce. If you want, jarred marinara or even a pesto could work for a twist. You can also make a simple sauce by mixing canned tomatoes with garlic and herbs.
Mozzarella Cheese: Mozzarella melts beautifully and gives that classic pizza stretch. If you want a different flavor, try a mix with provolone or a sprinkle of parmesan on top for extra taste.
Pepperoni and Veggies: Pepperoni adds a nice spicy kick, but feel free to swap with cooked sausage, mushrooms, or other favorite pizza toppings. For a vegetarian option, just add more veggies and skip the meat.
How Do You Prep and Roast the Pumpkins for Stuffing?
Preparing the pumpkins well is key so they cook evenly and stay firm enough to hold the filling. Here’s how I do it:
- Cut off the tops carefully so they fit back like lids.
- Scoop out all seeds and stringy bits—save seeds for roasting later if you like!
- Brush both inside and outside with olive oil and a pinch of salt to boost flavor and help roasting.
- Roast at 375°F (190°C) for 20-25 minutes until slightly softened but still holding shape.
- This pre-roasting step ensures the pumpkin won’t be too hard or too soft once filled and baked again.
Once roasted, add your layers of sauce, cheese, and toppings, then bake again. This two-step cooking approach gives the perfect tender pumpkin texture with gooey, melty pizza filling.
Equipment You’ll Need
- Sharp knife – I find it helpful for slicing off pumpkin tops safely and cleanly.
- Spoon or melon baller – perfect for scooping out seeds and pulp without damaging the pumpkin walls.
- Baking sheet – to hold the pumpkins as they roast and bake, with good airflow underneath.
- Pastry brush – for brushing olive oil on the pumpkins to help them roast evenly.
- Mixing bowls – to combine sauces and prep fillings easily.
- Oven – necessary for roasting and baking the pumpkins and toppings.
Flavor Variations & Add-Ins
- Use cooked sausage, ham, or chicken instead of pepperoni for different proteins.
- Mix in roasted vegetables like bell peppers, zucchini, or mushrooms for added flavor and texture.
- Sprinkle with parmesan or a dash of red pepper flakes for extra seasoning.
- Try a pesto or Alfredo sauce to create a creamy, different-flavored filling.
How to Make Pizza-Stuffed Pumpkins
Ingredients You’ll Need:
For the Pumpkins & Filling:
- 4 small sugar pumpkins (about 4-5 inches diameter)
- 1 cup pizza sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/2 cup diced zucchini (optional)
- 1/4 cup sliced black olives (optional)
- 1/4 cup diced bell peppers (optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- Olive oil, for brushing
- Fresh basil or parsley (optional, for garnish)
Time Needed
Getting everything ready and cooked takes about 60 minutes. This includes prepping and roasting the pumpkins for about 20-25 minutes, assembling the filling, then baking the stuffed pumpkins for another 20-25 minutes until the cheese melts and gets bubbly.
Step-by-Step Instructions:
1. Prepare the Pumpkins
First, wash the pumpkins well. Carefully cut off the tops of each pumpkin, making sure to save them as lids. Use a spoon to scoop out all the seeds and stringy bits inside. Leave enough pumpkin flesh so the pumpkin acts like a bowl for the filling. Brush the inside and outside of each pumpkin with olive oil and sprinkle a little salt and pepper.
2. Roast the Pumpkins
Place the pumpkins upright on a baking sheet. Roast them in your oven preheated to 375°F (190°C) for 20-25 minutes. This helps soften the pumpkin just enough to cook through, but still keeps it firm so it can hold the filling.
3. Prepare the Filling
While the pumpkins roast, mix the pizza sauce with oregano, basil, garlic powder, salt, and pepper in a bowl. This will give your filling great flavor. Have your diced veggies and toppings ready to layer.
4. Stuff the Pumpkins
Once slightly softened, take the pumpkins out of the oven but keep the oven on. Fill each pumpkin halfway with the seasoned pizza sauce. Add a layer of your diced vegetables if using, then generously sprinkle shredded mozzarella cheese. Top with pepperoni slices and a little more cheese to cover.
5. Bake Until Melty
Put the stuffed pumpkins back on the baking sheet and bake for another 20-25 minutes. You want the cheese to melt fully, bubble up, and start to turn golden brown on top.
6. Serve and Enjoy
Let the pumpkins cool for about 5-10 minutes before serving—they’ll be hot! Optionally garnish with fresh basil or parsley. Scoop out cheesy pizza and tender pumpkin flesh together with a spoon and enjoy this fun twist on classic pizza.
Can I Use Larger Pumpkins for This Recipe?
You can, but larger pumpkins will take longer to roast and may need more filling. Choose pumpkins that are firm and have a thick enough wall to hold the stuffing without collapsing.
Can I Prepare Pizza-Stuffed Pumpkins Ahead of Time?
Yes! You can prepare and stuff the pumpkins a few hours before baking. Keep them covered in the fridge and bake just before serving to keep them fresh and hot.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, as the pumpkin can become soft if overheated.
Can I Make This Recipe Vegetarian?
Absolutely! Simply skip the pepperoni and add extra veggies like mushrooms, spinach, or artichokes for a delicious vegetarian-friendly version.
