11 Reviews of Dinner in a Pumpkin

From: *Kathy*

On Nov 1, 2005

Very nice! The brown sugar was a surprise ingredient for me. I used brown rice, and took this dish to a friend's house for an easy make-ahead dinner. We enjoyed it very much, and the presentation in the pumpkin got high marks. It's a great fall buffet recipe, and we thought it would also be nice to make for a crowd when we get together for football games.

From: New Mommy and Lovin' It

On Nov 1, 2006

I thought that this was pretty good. My family didnt like it though. Sorry. Though, my husband doesnt like to try new and different recipes to begin with. I'm glad I tried this though.

From: Magavik70

On Oct 13, 2006

Making this has become a family tradition year after year. It is comfort food we look forward to, and every family member of every age loves it. I don't change a single ingredient, it is perfect as is.

From: strangemk ; )

On Dec 12, 2005

Wow! This tasted great and looked neat, too! Maybe because my pumpkin was a little large, it did not cook in 1 hr. Perhaps just a little longer would have done the trick.

From: Bill McKenzie

On Nov 13, 2005

Excellant Dish; Did a double using 2 lbs Chile Grind Brisket and 2 lbs Chile Grind Pork Loin then added 1 lb of sweet Italian Sausage. Used Fresh Mushrooms a little extra Brown Sugar - 1 can each of Cream of Chicken amd Cream of Mushroom Soup - A big Hit and have been asked to do it again - Perfect for a Pot Luck of large family occasion.

From: Jean@home

On Nov 1, 2007

Very fun to make and serve, quite tasty, and great comfort food. Served shortly after baking it really warmed the tummy on an autumn day. I had to omit the mushrooms because my 17-year-old balks at them and found out I didn't have water chestnuts on hand. I used brown rice and substituted chopped celery for the water chestnuts, and it was very good. Next time I would likely try jimnyo's treatment of the inside of the pumkin to enhance the flavor a bit. I highly recommend this recipe.

From: CraftScout

On Nov 1, 2007

We really enjoyed this for our Halloween dinner this year. I thought it would be something fun to bring to the table, especially with both sets of grandparents joining us this year. Everybody really enjoyed the flavor, which my dad summed up nicely: "Not really sweet, not really spicy, just good tasting." The flavor surprised me - but not in a bad way. Thanks for posting.

From: Noko411

On May 28, 2007

From: jimnyo

On Oct 31, 2009

fun and easy! made a few changes: used only a little over 1 lb. of ground turkey; added 1 tsp. of minced garlic and 1/2 c. of chopped celery when browning the meat; deglazed pan after browning meat with about 6 T. of chardonnay, then threw in seasonings and soup, then threw in meat; used a brown & wild rice mix instead of just plain rice; used cream of mushroom soup instead of chicken and omitted mushrooms, also added pepper; rubbed inside of pumpkin with 2 T. brown sugar and 1 tsp. pumpkin pie spice. my husband loved it! i would've added more salt and pepper and some seasoning, but i'm not sure what--maybe sage? any suggestions? update: i made this again, wondering why last time i used chardonnay w/the turkey. weird. anyway, so this time i only had canned chicken, so i used that and was about to get the chardonnay when i passed the madeira and ooohh...that was a good move. also, this time threw in some poultry seasoning and salt and that gave it a little more flavor. yum!

From: trmeyer4

On Oct 29, 2009

I made this 2 years ago for our annual pumpkin carving party meal and forgot to rate it. We all enjoyed it very much, and there were many requests for it's return this year at our party. So I will be making this tomorrow night to satisfy many family members! Thanks for a wonderful recipe that fits right in to our party!