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Gluten Free Stuffed Pumpkin

Are you looking for the perfect stuffing recipe for the coming holidays? We have the perfect thing for you! Rosa and Solea will show you how to make a stuffed pumpkin that is rich in gluten free flavor. We included wild mushrooms and chicken apple sausage in this recipe, but feel free to adjust the ingredients to fit your family's dietary needs. Use a meat-free sausage, and you have the perfect alternative to a stuffed turkey for all of the vegans and vegetarians out there!


  • medium pumpkin (about 5lbs)

  • package of Raised Gluten Free Herb Stuffing Mix

  • 1/3 cup margarine or butter

  • ½ onion, chopped

  • 2 cups wild mushrooms, blanched and sliced

  • 2 cups sliced sausage of choice (chicken, vegan, etc.)

  • 1 1/4 broth (chicken or vegetable)

  • grated parmesan cheese (optional)


  1. Sauté mushrooms, onions, and sausage in butter/margarine until soft. Add in stuffing and mix until thoroughly coated in butter/margarine. Add in broth and cook on low for 5 minutes. Transfer to a medium mixing bowl.

  2. Preheat oven to 375. Remove top of pumpkin by cutting a circle about 5 inches in diameter around stem with a paring knife: reserve top. Scrape out and discard seeds and stringy flesh from pumpkin. Rub inside of pumpkin with olive oil and season with salt and pepper.

  3. Spoon stuffing into pumpkin and replace top. If there is any extra filling, bake in the pan with pumpkin. Top with cheese (optional). Bake stuffed pumpkin until pumpkin is tender when pierced with a skewer (about 30 minutes).

  4. Serve with Raised Gluten Free Apple Pie! Yum.

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