1-First Step: Prepare the Mini Pumpkins Start by pricking the bottom of each of the 4 mini pumpkins with a fork to allow steam to escape. For a quick method, cook them in the microwave for 4-5 minutes until they’re tender; alternatively, roast in the oven at 400°F (200°C) for about 10 minutes. Let them cool completely before handling, which makes them easier to stuff and adapts well for vegan swaps by avoiding any animal-based tools.

2-Second Step: Sauté the Filling While the pumpkins cool, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the 12 chopped mushrooms and 2 finely chopped garlic cloves, sautéing for a few minutes until they’re cooked through; if you’re using bacon, add it here for extra flavor. This step builds the base of your stuffed mini pumpkins, and for lower-calorie versions, use less oil or swap in vegetable broth to keep things light.

3-Third Step: Mix in the Remaining Ingredients Remove the skillet from the heat and stir in 4 tablespoons of crème fraîche or Greek yogurt, 60 grams of walnuts or chestnuts, half of the 100 grams grated cheese, 1 tablespoon of chopped parsley or herbs, 1/4 teaspoon smoked paprika or bacon, 1/4 teaspoon pepper, and a pinch of salt. This creates a flavorful mixture that’s easy to adapt for instance, use herbs like rosemary for a gluten-free twist or add more nuts for a protein-rich filling in your fall recipes.

4-Fourth Step: Hollow Out and Stuff the Pumpkins Slice off the tops of the cooled mini pumpkins and scoop out the seeds, leaving a hollow cavity you can save those seeds to toast later. Stuff each pumpkin with the prepared mixture, packing it in gently. This part is straightforward and allows for personalization, such as using gluten-free grains if needed, with doneness indicated by a tender pumpkin shell.

5-Fifth Step: Bake and Finish Place the stuffed pumpkins in a baking dish, top with the remaining grated cheese, and bake under the grill for 5-10 minutes until the cheese turns golden and toasted. Keep an eye on them to prevent overcooking, and for vegan options, skip the cheese or use a nut-based alternative. Recommended tools include oven mitts for safety and a thermometer to check that the internal temperature reaches 165°F for fully cooked stuffed mini pumpkins.

6-Sixth Step: Serve and Enjoy Once done, let the pumpkins rest for a minute before serving as a side or main dish. They pair wonderfully with proteins, and for storage tips, we’ll cover that next for now, enjoy the warm, cozy flavors. If you’re looking for more casserole ideas, try our sweet potato casserole recipe for a similar fall vibe.