Stuffed Pumpkin with Aromatic Pork and Rice
This impressive whole pumpkin becomes both cooking vessel and serving bowl, filled with savory ground pork, fragrant basmati rice, and Southeast Asian-inspired aromatics. The pumpkin's natural sweetness balances the salty-sweet filling while cashews add crunch and coconut milk creates richness. Perfect for fall dinner parties or holiday gatherings when you want to wow guests with dramatic presentation. As the pumpkin bakes, its tender flesh can be scooped and mixed with the filling for extra flavor and nutrition.
Ingredients
- 1 small to medium pumpkin (about 8-10 inches tall)
- 3 cups water
- 1 tablespoon kosher salt
- 1 ½ cups brown basmati ricejasmine rice1:1grain
slightly different aroma
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 8 shishito peppers, stems and seeds removed, sliced into thin roundsbell peppers1:1heat
milder flavor profile
- 2 piece fresh ginger, peeled and minced (about 2 tablespoons)
- 2 large cloves garlic, minced
- 1 ½ pounds ground pork
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 13-ounce can full-fat coconut milk
- 1 8-ounce can sliced water chestnuts, drained
- 1 cup raw cashews
- 2 cups fresh basil leaves, sliced thin, divided
Instructions
- 1
Cut off the top of the pumpkin and thoroughly clean out seeds and pulp
- 2
Preheat oven to 350 F
- 3
Bring the water, salt, and rice to a boil in a large pot
- 4
Reduce heat to low, cover the pot, and let the rice simmer
- 5
Cook for about 35 minutes until all water is absorbed and the rice is tender then fluff with a fork
- 6
While the rice is cooking, heat the oil in a large Dutch oven or saute pan over medium-high heat
- 7
Add the onion, peppers, ginger, and garlic then cook for about 5 minutes until the vegetables have softened
- 8
Add the ground pork to the pan, breaking it up into small pieces and cooking until no longer pink
- 9
Add the soy sauce, brown sugar, and coconut milk to the pan, stirring to combine then simmer uncovered for 10 minutes over low heat
- 10
Stir in the cooked rice, water chestnuts, cashews, and basil then season with additional salt or soy sauce if desired
- 11
Spoon the mixture into the cleaned pumpkin shell
- 12
Transfer the filled pumpkin to a parchment-lined baking sheet and replace the pumpkin lid
- 13
Place the baking sheet in the oven, adjusting racks as needed
- 14
Bake the pumpkin for 1 hour until the shell is tender and the filling is heated through
- 15
Remove from oven and transfer to a platter
- 16
Serve the pumpkin filling in bowls, mixing in a bit of the pumpkin flesh from inside the shell
- 17
Garnish each serving with remaining sliced basil
Tips
Choose a pumpkin that sits flat and stable to prevent tipping during baking
Save the pumpkin seeds for roasting as a crunchy snack or garnish
Test pumpkin doneness by gently pressing the sides - they should give slightly when tender
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Filling can be made 1 day ahead and reheated before stuffing pumpkin
Serve immediately while pumpkin shell is warm and tender
Common Mistakes
Choose pumpkin size carefully to avoid overflow during baking
Don't skip draining water chestnuts to prevent watery filling
Cook pork completely before adding liquids to ensure proper browning
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use a different type of pumpkin?
Yes, sugar pumpkins or pie pumpkins work best for cooking. Avoid carving pumpkins as they have less flavor and watery texture.
What if my pumpkin is too big for the filling?
Scale up the filling recipe proportionally or save extra pumpkin flesh to mix into the filling for bulk and flavor.
How long will leftover stuffed pumpkin keep?
Refrigerate up to 3 days. Reheat individual portions in microwave or oven until heated through.