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A close-up shows a delicious, oven-baked Pizza Stuffed Pumpkins recipe ready to be served as a unique autumn meal.

Pizza Stuffed Pumpkin

This recipe transforms a pumpkin into a delicious and spooky pizza-filled centerpiece. By pre-baking the pumpkin and layering flavorful toppings, you'll create a memorable and tasty Halloween meal.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium-sized pumpkin 6-8 lbs
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb Italian sausage, cooked and crumbled
  • 1 red bell pepper, diced
  • 1/2 onion, diced
  • 8 oz sliced mushrooms
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Pizza Dough recipe follows or use store bought
  • 1 cup warm water 105-115°F
  • 1 tsp sugar
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 tsp salt
  • 1 tbsp olive oil

Equipment

  • Oven
  • baking sheet
  • Large bowl
  • skillet
  • knife
  • Spoon
  • fork
  • measuring cups and spoons
  • Pizza cutter or knife

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Cut a large circle around the stem of the pumpkin, creating a lid.
  3. Scoop out all the seeds and stringy pulp. Be sure to scrape the sides well.
  4. Rub the inside of the pumpkin with olive oil, salt, and pepper.
  5. Place the pumpkin (without the lid) on a baking sheet and bake for 30-40 minutes, or until the flesh is slightly softened but not mushy.
  6. If making pizza dough from scratch: In a large bowl, dissolve sugar in warm water.
  7. Sprinkle yeast over the water and let stand for 5-10 minutes, until foamy.
  8. Add flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.
  9. Turn out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
  10. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for about 1 hour, or until doubled in size. Alternatively use store-bought pizza dough for a quicker meal.
  11. While the pumpkin is baking and the dough is rising (or while you are purchasing your dough), cook and crumble the Italian sausage.
  12. Sauté the bell pepper, onion, and mushrooms in a skillet until softened.
  13. Once the pumpkin is pre-baked, remove it from the oven.
  14. Spread a thin layer of pizza sauce on the bottom of the pumpkin.
  15. Top with half of the mozzarella cheese, then the sausage, bell pepper, onion, and mushrooms.
  16. Spread the remaining pizza sauce over the toppings and sprinkle with the remaining mozzarella and Parmesan cheese.
  17. Roll out the pizza dough (if not using premade) to the size of the top of the pumpkin, drape over the top of the pumpkin, press down the sides gently to seal the pizza to the pumpkin.
  18. Poke holes on top of the pizza dough with a fork to vent.
  19. Return the pumpkin to the oven and bake for another 30-40 minutes, or until the cheese is melted and bubbly and the crust is golden brown and cooked.
  20. Let the pumpkin rest for 10-15 minutes before serving. This allows the flavors to meld and the pumpkin to cool slightly.
  21. To serve, cut wedges of the pizza-stuffed pumpkin and scoop out the filling, making sure to get some of the pumpkin flesh with each bite.

Notes

For a spicier kick, add red pepper flakes to the pizza sauce or sausage mixture. You can substitute other pizza toppings to your liking. Ensure the pumpkin is not overcooked during the pre-baking stage to prevent a mushy final result. Store leftovers in the refrigerator for up to 3 days.