Ham and Cheese Stuffed Pumpkin

  • Yield: servings


1-- (3-pound) pumpkin
4ounces stale bread in pieces
4ounces chopped ham
4ounces grated Gruyere cheese or cheddar
1ounce grated Parmesan cheese
1/4cup green onions
2-- garlic cloves, chopped
2/3cup 2% milk
-- Fresh thyme
-- Maple syrup


  1. Preheat oven to 375F. Cut top off pumpkin and scoop out seeds and goop. Save seeds to roast. Brush pumpkin with maple syrup.
  2. Combine remaining ingredients. Spoon into pumpkin, pressing down. Pumpkin should be full.
  3. Place on a foil lined baking pan. Bake 90 minutes to 2 hours or until pumpkin is tender and filling is bubbly. Serve, scooping pumpkin pulp out with filling.