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The Plumping Pumpkin

Confession time, I really do not like that taste of pumpkin. I know, I know, I'm crazy. But with that being said, I always feel that I am missing out on the joys of Fall because I don't like to indulge in a Pumpkin Spice Latte. That is why this recipe particularly appealed to me. I felt as if I was finally able to jump on the pumpkin bandwagon without having to actually eat something that tastes like pumpkin. The Plumping Pumpkin was surprisingly easy to make and let's be real, it was so fun to serve my guests dinner directly from a pumpkin! I mean, who needs a fancy serving bowl when you have an actual PUMPKIN?! Try and top that, Williams-Sonoma.

Total Time: Prep: 2.5 hours Bake: 1.5 hours


2 pounds Chuck Roll ($3.85/lb)

Cut into 1 inch cubes

4 Tablespoons Canola Oil

1 Cup Water

3 Large Potatoes

Peeled and cut into 2 inch cubes

4 Medium Carrots


1 Large Green Bell Pepper

Cut into Half Inch Pieces

7 Garlic Cloves


1 Medium White Onion


2 Teaspoons Salt

1 Teaspoon Pepper

2 Tablespoons Beef Better Than Bouillon

1 Can (14.5 oz) Diced Tomatoes


1 Pumpkin (8-13 pounds)

Cleaned (remove seeds and loosen fibers)

Helpful Tip: Soak potatoes in cold, salt water to avoid them turning.


Step 1:

In a Dutch Oven (if you do not have a Dutch Oven, use a large cooking pot), brown the Chuck Roll in 3 tablespoons oil.

Step 2:

Once Chuck Roll is browned, add: water, potatoes, carrots, green pepper, garlic, onion, salt, pepper, Better than Bouillon and tomatoes. Cover and simmer for 2 hours.

Step 3:

While the stew is simmering, wash the pumpkin. After washing and drying the pumpkin, cut an 8-12 inch circle around the stem. Make sure the opening is wide enough for you to serve in and out of the pumpkin. Discard the seeds and loosen fibers from the interior of the pumpkin. Set aside.

Step 4:

Place the pumpkin in a shallow sturdy baking pan. Brush the outside of the pumpkin (including the lid) with the remainder of oil. You can also use cooking spray instead.

Step 5:

Scoop stew and remaining liquid into the pumpkin and replace the lid. Bake at 325 degrees for 2 hours or until the pumpkin gets tender. Warning, depending on the size of the pumpkin, it can bake as fast as 1 hour so be sure to check periodically.

Step 6:

Serve and enjoy!

Warning: Do not attempt to move pumpkin from the pan to a large dish by using your hands. You will puncture the pumpkin and it will slowly start to sink... I learned the hard way. Oops :)

I would recommend using a large spatula.

*You can purchase Chuck Roll at LBA. It is currently $3.85/lb.

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