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Share your recipes November 2013

Rainbow Kitchen

Stuffed Pumpkin with Cheese, Bacon and Chiles

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(4 servings. Adapted from recipes by Dorie Greenspan, Ian Knauer and

Use your favorite cheese and chiles you've got on hand. No need for a special trip to the store -- eat down your fridge and pantry to save money. This recipe is very forgiving.


One 3-to-4 pound pumpkin

Salt and black pepper to taste

4 ounces day-old bread, cut into 1/2-inch cubes

1 cup each Gruyere and cheddar cheese (or cheeses of your choice)

4 cloves garlic, minced

1 or 2 chipotle chiles en adobo (or chiles of your choice)

1/4 pound cooked bacon, crumbled

1/4 teaspoon ground cumin

Small pinch of nutmeg

1/2 cup heavy cream or half and half


Preheat the oven to 350 degrees. Line a 9x13 casserole pan or baking pan with foil or parchment paper. Cut a circle around the pumpkin stem about 1 inch away from the stem. Remove the top and clean out the seeds and stringy bits from inside the pumpkin. Lightly salt and pepper the inside of the pumpkin.

Toss together the bread cubes, shredded cheeses, garlic, diced chipotle chiles and cooked bacon, and stuff into the pumpkin. Stir the cumin and nutmeg into the cream, adding a bit of salt and pepper to taste. Pour cream mixture into pumpkin.

Replace the top and put pumpkin into the baking pan. Bake for 1-1/2 hour to 2 hours or until filling is brown and bubbling. To serve, remove the top and spoon out portions of the filling along with bits of the cooked pumpkin. Use the foil or parchment paper to help lift the pumpkin from the pan onto a platter. Serve warm.


Allison's Article:

Thankful for Orange for the Holidays


Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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