Go Back
+ servings
Print Recipe
4.96 from 44 votes

Best Vegan Stuffed Pumpkin (Gluten Free)

This brown rice and pecan stuffed pumpkin recipe is vegan, gluten-free, and can be made nut-free too. It makes the ideal vegan Thanksgiving centrepiece! 
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American, comfort food, gluten-free, healthy, vegan, vegetarian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Calories: 211kcal
Author: Elizabeth Emery

Equipment

  • Blender or food processor

Ingredients

  • 1 medium pumpkin (no more than 5-6 inches wide)
  • ¾ cup pecan pieces (can use walnuts if unavailable)
  • 2 tablespoon olive oil (plus a little more to brush the pumpkin)
  • 1 stick celery, finely diced
  • 1 small onion, finely diced (about ⅔ cup)
  • 3 large cloves garlic, crushed
  • 1 cup cooked short or long grain brown rice (⅓ cup uncooked rice)
  • ½ cup dried cranberries
  • ½ tablespoon dried ground sage
  • 1 teaspoon dried ground rosemary
  • ½ teaspoon onion powder
  • Sea salt to taste (I use ½-1 tsp)
  • ¼ teaspoon black pepper
  • Parsley, optional, to garnish

Instructions

  • Preheat oven to 400°CF/205°C.
  • Using a pumpkin carving or small sharp knife, cut lid off pumpkin and scoop out insides with a large spoon, leaving a large hollow. Set aside.
  • Add pecans to small skillet and toast on stovetop on low-ish heat for 10 minutes or until fragrant.
  • Place in blender/food processor and blend for 6-8 seconds, until pecans are small pieces. Set aside.
  • To large skillet, add 1 tablespoon of oil. When oil is hot add diced celery and onion, and sauté on medium-high heat for 5-6 minutes (until onion is translucent). Add garlic and sauté for 2 more minutes.
  • Add cooked rice, cranberries, pecans, sage, rosemary, onion powder, remaining oil, 3 tablespoon water, black pepper and salt to skillet. Cook for 8-10 minutes, stirring frequently. (Mixture should be crumbly.) Adjust seasoning if needed and remove from heat.
  • Brush inside and outside of pumpkin with olive oil, and season inside well with salt and pepper.
  • Spoon pumpkin filling into pumpkin - packing it fairly tightly - and place the top of the pumpkin back on.
  • Wrap pumpkin completely in a layer of aluminum foil and place on baking sheet. Bake in preheated oven for 45-50 minutes.
  • Remove foil and bake pumpkin, uncovered, for a further 10 minutes. (The pumpkin is ready when you can easily push the tip of a knife into the skin.)
  • Remove from oven and serve cut into four wedges with your favourite seasonal greens or salad, mashed potatoes and gravy (if desired). Optionally garnish with parsley.

Notes

Pumpkin - Be sure to use a pumpkin that's meant to be eaten (not carved!) like heirloom or sugar pumpkin. 
Pecans - You can also use walnuts, although they're less sweet. (Nut-free option - Try pumpkin seeds or sunflower seeds. They will have a slightly different flavour.)
Cranberries - If cranberries are unavailable, you can use raisins or apricots. 
Use a pumpkin carving knife if you have one - This will make removing the pumpkin lid MUCH easier. Failing that, a small sharp knife is what you want.
Storage - Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, cover pumpkin in foil and place in oven until piping hot.

Nutrition

Calories: 211kcal | Carbohydrates: 26.8g | Protein: 3.9g | Fat: 11.6g | Saturated Fat: 1.5g | Sodium: 63mg | Potassium: 917mg | Fiber: 3.4g | Sugar: 5g | Calcium: 76mg | Iron: 2mg