With all of these recipes (except the oatmeal) you will follow these basic steps:

1. Gut and clean a Sugar Pumpkin, aka a Pie Pumpkin
2. Roast for 35 minutes at 350 – no lid or top just on a lightly oiled pan
3. Suff
4. Roast with tin foil or the top on for 40 minutes or until filling is cooked
5. It’s done when you can pierce the pumpkin with a fork.

That’s all there is to it really! The stuffings are where you should let your creativity OR random leftovers shine!

I’ve stuffed a pumpkin with leftover rice and beans, some sauteed veggies and a sprinkle of cheese. 

No matter what you stuff your pumpkin with you’ll be the toast of dinner cause how awesome is a stuffed pumpkin!?!?!

Here are some of my favorites

Pick your corn bread, I like Glutino and Pamelas both Gluten Free and easily made vegan. {affiliate links) Or buy it ready made!

Make a batch, you won’t use it all. Isn’t that handy? Breakfast is ready!

Cut 1/3 of the cornbread into bite sized chunks and toss in a mixing bowl

Slice a cup of mushrooms
Slice 1/2 a bunch of kale
dice 1/2 of a yellow onion
mince 3 cloves of garlic
Sautee the mushrooms and onions in coconut oil to soften the onion a bit, then toss in the garlic and kale just to wilt the kale.

Toss that in your cornbread. Mix together.

Mix just a little mylk or veggie broth in to moisten the bread.

Stuff and cook!

Make corn bread (above in Vegan Cornbread)

Sautee 1/2 a yellow onion in coconut oil or butter
add about a cup of sausage* and cook thru
slice 1/2 a head of kale and toss to wilt the kale

Throw this in with the cornbread and a raw egg. Mix. 

Add a little broth, just to moisten the bread.

Stuff

*I really like making this with Apple Sage Chicken Sausage or spicy Chorizo! Try different kinds, I haven’t found a bad one yet!

This is truly decadent and totally worth it. I first saw this idea on Gourmet I of course health-a-fied it. All it really takes is getting great ingredients. I don’t eat anything that’s been pasteurized. If you can find raw cream do it! If not I love coconut cream… especially with the sweetness of the pumpkin and the salty cheese. If you’ve ever had raw cream you know just how sweet it is!

Start with your favorite bread. If you eat gluten try to find a traditionally made fermented sourdough. If not look for a gluten free alternative. Day old baguettes are perfect for this! You won’t use the whole thing.

Slice bread and toast slightly. Not to brown just to dry a bit
1 c cream
1/2 c bone broth
1 1/2 c grated Gruyère 
1 1/2 c grated Emmental
1/2 c grated Parmesan 

Mix the cream and broth in one bowl

Layer the bread, then the cheese then the cream. Repeat until full!

If there is extra bread and cheese, call me! I’ll bring the wine 😉

Got some lentil stew? Pour it in.
Made mexican? Pour it in.
Got a bunch of extra broccoli? Add some cheddar and eggs
So you made chicken and potatoes. Potatoes, layer chicken, top with veggies!
Mac n Cheese? YES PLEASE!

The only thing I haven’t tried is fish. Add your ideas in the comments below!

Yup Oatmeal!

2 c steel cut oats
2 c mylk of choice
1 diced apple
1 tsp pumpkin pie spice (or cinnamon, ginger and nutmeg)
1/2 tsp powdered vanilla or vanilla extract
a pinch of salt
a tsp of honey/maple syrup or a few dates (if desired, I find the apple to be sweet enough) 

You can add 1/2 cup of applesauce to really kick up the apple pie flavor!

Feel free to add walnuts, raw pepitas, flax meal, raisins, cranberries, blueberries…

For this recipe skip the pre cooking of the pumpkin. Cook stuffed at 375 for about an hour. Keep the top on for half of the cooking then remove for the second half.