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pumpkin stuffed with rice, dried fruit and nuts

rice stuffed pumpkin

  • Author: Brittney
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8
  • Diet: Vegetarian


  • sugar (pie) pumpkin 3.5 lbs (1.5 kg)
  • butter (divided) 5 tbsp (75 g)
  • honey 1 tbsp
  • diced yellow onion 1 small
  • long grain white rice (rinsed) 1 c (190 g)
  • golden raisins ⅓ c (50 g)
  • dried cherries ⅓ c (60 g)
  • chopped walnuts ½ c (50 g)
  • paprika ¾ tsp
  • ground cumin ¾ tsp
  • allspice ¼ tsp
  • salt 1 tsp
  • vegetable broth ¼ c (60 ml)


  1. Preheat the oven to 350 F (180 C).
  2. Prepare the pumpkin. Cut the top off the pumpkin, reserving the lid. Scoop out and discard the seeds, strings and pulp (or save the seeds for roasting).
  3. Melt 1 tablespoon (15 g) of butter and mix it with the honey and a pinch of salt. Brush the inside of the pumpkin with the honey butter.
  4. Partially cook the rice. Place the rice and 4 cups (1 liter) of water in a saucepan. Bring to a boil over medium heat, cook for one minute and then remove from heat. Cover and let sit for 10 minutes. Drain and transfer to a mixing bowl.
  5. Melt 1 tablespoon (15 g) of butter in the saucepan and add the onions. Cook for five minutes or until tender.
  6. Add the onions to the rice. Stir in the raisins, dried cherries, chopped walnuts, paprika, cumin, allspice and salt.
  7. Cut the remaining 3 tablespoons (45 g) of butter into cubes and stir into the rice (if the rice mixture isn’t warm enough to melt the butter you can soften it first).
  8. Place the pumpkin on a pan. Spoon the rice mixture into the pumpkin and pour the vegetable broth over the top. Place the lid on top.
  9. Bake for 1 hour or until the pumpkin is tender when pierced. Bake for an additional 15 minutes if necessary.
  10. Let the pumpkin sit for 10 minutes, then remove the lid and slice the pumpkin into wedges to serve.
  • Cuisine: armenian

Keywords: stuffed pumpkin, rice stuffed pumpkin, thanksgiving side dish, ghapama