Dinner in a Pumpkin

Dinner in a Pumpkin

Published On October 28, 2013 | By Toni Spilsbury | Food, Recipes

Nothing says Fall better than seeing pumpkins at the grocery store, or in a pumpkin patch, or sitting on someone’s front steps decorated for Halloween. It’s wonderful seeing (and sometimes tasting) all the signs of Fall. This is what inspired me to make an actual dinner in a pumpkin. It’s a clever way to incorporate a family dinner with something that reminds me of my favorite time of year. The concept is pretty simple; you bake a casserole inside a pumpkin. For my Dinner in a Pumpkin, I made a chicken and brown rice casserole. For Meatless Monday you can make a variety of different vegetarian casseroles for a yummy meat-free pumpkin dinner; check out 50 Vegetarian Casserole Recipes from Oh My Veggies.

Dinner in a Pumpkin

Dinner in Pumpkin 4


  • small to medium pumpkin- 1
  • celery- 2-3 stalks, trimmed and diced
  • fresh sliced mushrooms- 1 container
  • vegetable oil- a few tablespoons
  • rotisserie chicken- (chicken pulled from one store-bought cooked rotisserie chicken)
  • dried rosemary and dried thyme- 1 teaspoon each (or a tablespoon of poultry seasoning)
  • cream of chicken soup- 1 can
  • cream of celery soup- 1 can
  • cooked brown rice- 2 cups


  1. Wash off outside of the pumpkin.
  2. Cut off top of the pumpkin and save, and thoroughly clean out seeds and pulp.
  3. Preheat oven to 350 degrees.
  4. In a large skillet, saute celery and mushrooms in oil until tender.
  5. Add chicken and season with rosemary, thyme and a little salt & pepper.
  6. Stir in soup.
  7. Simmer for just a few minutes, stirring occasionally.
  8. Add cooked rice.
  9. Spoon mixture into clean pumpkin shell.
  10. Replace pumpkin’s top.
  11. Place filled pumpkin onto a baking sheet.
  12. Bake one hour or until meat of the pumpkin is tender.
  13. Put pumpkin onto a serving plate, remove pumpkin “lid” and serve casserole!
  14. Make sure to scoop out and eat the cooked pumpkin – Enjoy!

Dinner in a Pumpkin 5

Watch The Organized Cook make her Dinner in a Pumpkin!

Like this Article? Share it!

About The Author

Toni Spilsbury is a blogger, brand strategist and social media producer in addition to being a philanthropist and mother…. but not in that order. From busy corporate gal to even busier mom of four, one with special needs, Toni established an online connection with today’s on-the-go moms as someone who understands the unique demands of working moms. In 2005, Toni co-founded the Nevada Blind Children Foundation and began working to build the first school for the blind in Nevada. With a passion for cooking, creating her own recipes and a desire to merge her family life and career, Toni wrote a book The Organized Cook in 2009 before embarking on a journey through branding, blogging, social media and e-commerce that gained her an insight and passion for the unique niche of content-driven e-commerce. Toni’s second book, Because of Connor, is due out in late 2013 which gives readers an insight into the unique struggle of life’s ups and downs when set against the backdrop of caring for and coming to grips with a severely medically fragile son.

Leave a Reply

Your email address will not be published. Required fields are marked *