Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Spice Recipe

If you’re looking for a cozy, show-stopping dish that’s as fun to make as it is to eat, you’re going to adore this Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Spice Recipe. I absolutely love how the sweetness of the pumpkin pairs with the savory beef and the warm, comforting spices — it’s the perfect fall meal that feels festive but isn’t complicated at all. When I first tried this recipe, my family went crazy for it, and I’m excited to share all the tips you’ll need to make it a success in your kitchen too!

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Ingredients You’ll Need

Every ingredient here plays its part to build this dish’s deep, layered flavor. I love using fresh herbs when I can — they make a huge difference to the filling. And trust me, picking the right mini pumpkins is easier than you think.

• Mini pumpkins: Choose pumpkins that are firm, with smooth skin, about the size of a fist — small enough to stuff but big enough to hold a good amount of filling.
• Ground beef: I like to use 80/20 for a good balance of flavor and juiciness.
• Pumpkin puree: Canned works perfectly here—just make sure it’s pure pumpkin, not pie filling, for the best savory taste.
• Yellow onion: Adds sweetness and depth when sautéed; dice it finely so it melds well in the filling.
• Garlic cloves: Fresh minced garlic brings that punch of aroma and flavor.
• Olive oil: You’ll use this for sautéing and brushing the pumpkins to get that lovely roasted surface.
• Salt and black pepper: Essential for seasoning both the filling and the pumpkins.
• Pumpkin pie spice: This is your secret weapon — it adds warm notes of cinnamon, nutmeg, and cloves that transform the dish.
• Fresh thyme, oregano, and sage: Herbs that balance the sweetness and beefiness with their earthy freshness; I like chopping them fine so every bite is flavorful.

Variations

One of my favorite things about this Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Spice Recipe is how flexible it is. You can easily tweak it to suit what you have on hand or your dietary preferences without losing the heart of the dish.

• Ground turkey or chicken: I swapped in ground turkey once to lighten things up — it still tasted rich with the pumpkin spice and herbs, perfect for a leaner option.
• Vegetarian version: I’ve replaced the meat with a sautéed mix of mushrooms, quinoa, and crumbled tempeh for a hearty vegetarian take that my meat-eating guests loved too.
• Vegan adaptation: Using lentils and your favorite plant-based ground “meat” substitute works great. Just make sure to use olive oil or a vegan butter alternative when sautéing.
• Spice it up: Try adding a pinch of cayenne or smoked paprika if you like a little heat — it adds a fun twist to the pumpkin spice note!

How to Make Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Spice Recipe

Step 1: Preheat and Prep Your Mini Pumpkins

Start by preheating your oven to 400°F (200°C / gas mark 6). Then, give your mini pumpkins a good rinse and pat them dry — you want them clean because you’ll eat right from them! Carefully slice off the tops and scoop out the seeds and stringy pulp; I like to save the seeds for roasting later, but you can discard them if you prefer. Set the hollowed pumpkins and their lids aside on a baking dish greased with a bit of olive oil.

Step 2: Sauté Onion and Garlic

Heat 3 tablespoons of olive oil in a skillet over medium heat. Toss in your diced onion and minced garlic, sautéing gently until they turn translucent and fragrant — about 3 to 5 minutes. This base gives the filling a wonderful savory depth. Make sure not to brown them; you just want soft and sweet here.

Step 3: Mix the Savory Stuffing

In a large bowl, combine your raw ground beef, the pumpkin puree, sautéed onion and garlic, pumpkin pie spice, salt, pepper, and fresh herbs — thyme, oregano, and sage. I like to fold it gently, so you don’t overwork the meat and keep the mixture tender. Make sure everything’s evenly combined; this mix is going to be packed full of cozy fall flavors.

Step 4: Assemble Your Mini Pumpkins

Brush each mini pumpkin and its lid with olive oil, then sprinkle salt and pepper over them — a little seasoning goes a long way here. Stuff each pumpkin with the beef and pumpkin filling, packing it gently but firmly so it holds well during roasting. Once filled, place their tops back on and brush those with oil too. Arrange the pumpkins snugly in your baking dish or a cast-iron skillet to keep them stable while roasting.

Step 5: Roast Until Tender and Juicy

Pop your pumpkins into the preheated oven and roast for 30 to 35 minutes. You want the pumpkins to be soft but still holding their shape, and the filling cooked through and juicy. I like to check them around 30 minutes by poking gently with a fork — if the pumpkins give easily and the stuffing isn’t pink, you’re good! Let them cool a few minutes before serving (if you can wait!).

How to Serve Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Spice Recipe

Garnishes

For a finishing touch, I love sprinkling chopped fresh parsley or a pinch of chives over the top—adds a pop of color and a fresh bite that balances the richness. A drizzle of sour cream or a dollop of Greek yogurt can also complement the spices nicely, especially if you want a creamy contrast.

Side Dishes

I often serve these stuffed mini pumpkins alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or sautéed garlic green beans are also my favorite go-to sides — they bring an earthy note that works beautifully with the dish.

Creative Ways to Present

If you’re making this for a dinner party, I’ve found that placing the stuffed pumpkins on a wooden serving board with some scattered roasted nuts and a few extra herb sprigs really impresses guests. For family dinners, setting one pumpkin on each plate is a fun, rustic presentation that always sparks conversation and smiles.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly wrap leftover stuffed pumpkins in plastic wrap or pop them into airtight containers to keep in the fridge for up to 3 days. Reheating is just as easy and keeps that cozy flavor intact.

Freezing

I’ve frozen the cooked filling on its own successfully — just cool it completely, pack it in freezer-safe containers, and thaw overnight before stuffing fresh pumpkins and roasting. Freezing whole stuffed mini pumpkins is tricky because the pumpkin flesh can get watery after thawing, but the filling freezes really well.

Reheating

To reheat leftovers, I remove the pumpkin tops and warm the stuffed pumpkins in a 350°F oven for about 15-20 minutes covered with foil so they don’t dry out. Then I add the tops back on for the last 5 minutes to refresh their roasted look. This method keeps the beef juicy and the pumpkin tender, just like freshly baked.

FAQs

Final Thoughts

This Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Spice Recipe holds a special place in my heart because it brings together everything I love about fall cooking — comforting spices, hearty meat, and that unmistakable pumpkin flavor, all in one adorable package. I hope you’ll try it soon and find it becomes a new favorite for your family too. Trust me, once you see the smiles around your dinner table, you’ll want to make this seasonal showstopper again and again.

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