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Stuffed Pumpkin (pix)
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Dyal_SC
Posts: 6,056
...inspired by @Misu from the greeneggers forum. He made this at the Eggtoberfest a couple weeks ago and I had not stopped thinking about it every since. Ended up making it yesterday. Here is the recipe:
I ended up accidently picking up a pumpkin a little bit too big for the recipe, but it turned out just fine in the end.
While the Stuffed Pumpkin grilled up, my wife and I enjoyed our first fire of the year in our quaint fire pit.
It was cheesy, spicy, creamy, sweet, "sausagey", and delicious.
Comments
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Copied, lifted, planned....DavidBBQ since 2010 - Oh my, what I was missing.
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^:)^ You da man, Dyal, you da man!!
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thanks for the acknowledgments, I have one on the counter ready to be filled too.oh and it's called "punkin"
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I am so inspired to do this. Thanks!
Versailles, KY
XL, Lg, MM, Performer, Q
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This looks really fantastic. Going to have to give it a try. Thanks for posting!Southern California
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Did you use a "pie" pumpkin for this?
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Thanks, y'all. Can't take credit for the idea though. @misu is the man! @Eggcelsior , I dunno if it was a "pie" pumpkin or not. I just picked up a regular pumpkin that was about the size of a bowling ball like misu recommends in his recipe.
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@Dyal SC that pumpkin looks fantastic my wife makes a stuffed pumpkin every thanksgiving she got the recipe from Tyler Florence from the Food network it's amazing the recipe she uses is simalarbut calls for white wine (Sauvignon Blanc) I'm sure you can find it if you search the Foodnetwork's web page she hasn't done it in the Egg only in the oven the Egg is my domain !!!!2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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here is the link for Tyler Florence stuffed pumpkinhttp://www.foodnetwork.com/recipes/tyler-florence/overstuffed-pumpkin-cornbread-apples-turkey-sausage-sauvignon-blanc-recipe/index.html2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Dyal,
What was the approximate cooking time on the pumpkin?
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
We just did a "dinner in a pumpkin" the other night! Delicious and great in the cold weather. We're gonna do some stuffed acorn squashes with the leftover filling next week.[Northern] Virginia is for [meat] lovers.
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Bout how long did it cook SF?
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
I feel I need to answer thisAt 350 it took a little too long about 3 hours so for Eggtoberfest I went to 400 and it was done in about 2 hours. If you have a thermapen it should be at about 200F in the flesh, it will feel soft and the cap will lift if you stuffed it all the way.
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@BOWHUNR: I used two small pie pumpkins, so cook time was roughly 60 minutes at 400*F.I used this recipe, but with fresh green beans (slightly steamed after Frenching but before adding to the filling): http://allrecipes.com/recipe/teris-dinner-in-a-pumpkin/[Northern] Virginia is for [meat] lovers.
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@BOWHUNR , it was about 2 hours @ 375 to 400 deg f dome temp for the flesh of the "punkin" to hit 200 deg f.
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Mine is a pie pumpkin exactly the size of a bowling ball so I'm going with 2 hours @ 400 + a little wiggle room. Thanks for your help guys!
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
I'd be really interested to see how yours turns out Mike, I haven't seen pie pumpkins around Lincoln much bigger then a mini basketball so maybe half the size you are discussing.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
I did small pie pumpkins last night, took about 1hr @ 400*. Much smaller than a bowling ball.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I missed this post but did something quite similar this last weekend, Yours looks great and the leftovers I had yesturday and today are even better.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Eating leftovers from mine right now. They seem to improve with age. At 400 mine took about 2 hours. Excellent cook!Southern California
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