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Pizza-filled Mini Pumpkins

Delightful mini pumpkins filled with gooey cheese and savory pizza toppings for a fun, fall-inspired dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup pizza sauce
  • 1.5 cups shredded mozzarella cheese
  • 1 cup pepperoni or any other desired toppings
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
For the Pumpkins
  • 4 pieces mini pumpkins about 4-5 inches in diameter
  • Fresh basil for garnish optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Carefully slice the tops off the mini pumpkins and scoop out the seeds and pulp.
  3. Rinse them under cold water, then dry with a towel.
Filling
  1. In a medium bowl, combine the pizza sauce, mozzarella cheese, pepperoni, Italian seasoning, salt, and pepper. Mix well until everything is evenly combined.
Stuffing
  1. Generously fill each mini pumpkin with the pizza filling, allowing some to overflow for that fun and rustic look.
Baking
  1. Place the stuffed pumpkins in a baking dish and cover with foil.
  2. Bake for 25-30 minutes.
  3. Afterward, remove the foil and bake for an additional 10-15 minutes, or until the pumpkins are tender and the cheese is bubbly.
Serving
  1. Remove from the oven and let cool slightly.
  2. Garnish with fresh basil if desired.
  3. Serve warm and enjoy your pizza-filled mini pumpkins!

Notes

Store any uneaten pizza-filled mini pumpkins in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warm. You can freeze them before baking for up to a month.