Description
Easy Pizza-Stuffed Pumpkins: Your fun, festive Halloween dinner is here! Enjoy cheesy, saucy pizza baked inside adorable mini pumpkins. Perfect for family.
Ingredients
- Main Ingredients:
- Mini Pumpkins (4 small, around 4-6 inches)
- Pizza Dough (1 lb, store-bought or homemade)
- Pizza Sauce (1 cup)
- Shredded Mozzarella Cheese (2 cups)
- Pepperoni Slices (1/2 cup, mini or chopped)
- Flavor Boosters:
- Olive Oil (2 tbsp)
- Italian Seasoning (1 tsp)
- Garlic Powder (1/2 tsp)
- Salt & Black Pepper (to taste)
- Garnish & Toppings:
- Fresh Basil (optional, for garnish)
Instructions
- Prep Your Pumpkins: First things first, let’s get those mini pumpkins ready for our Easy Pizza-Stuffed Pumpkins. Carefully slice off the very top of each pumpkin, creating a ‘lid.’ Then, with a sturdy spoon, scoop out all the seeds and stringy bits from the inside. Be gentle, we want to keep the walls intact! I always make sure to scrape thoroughly, but not too much, you need some of that pumpkin flesh for flavor. Honestly, this part can get a little messy, but it’s part of the fun, right?
- Season & Roast the Pumpkin Shells: Now for the flavor! Drizzle the inside of each pumpkin with about half a tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Place the pumpkins and their lids (upside down) on a baking sheet. Roast them in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until they’re just starting to get tender. This step is crucial; it ensures the pumpkin is cooked through and gives it a lovely sweetness. I once skipped this, and the pumpkins were crunchy, oops!
- Prepare the Pizza Filling: While your pumpkins are roasting, let’s get the delicious pizza filling for these Easy Pizza-Stuffed Pumpkins going. In a large bowl, combine your pizza sauce, one cup of shredded mozzarella, pepperoni, Italian seasoning, and garlic powder. Give it a good stir until everything is mixed together. This is where I sometimes get a little taste-tester happy, honestly! Feel free to add a tiny pinch of red pepper flakes if you like a little kick, I often do.
- Stuff the Pumpkins: Once your roasted pumpkins are slightly cooled (but still warm enough to handle), it’s time to fill them up! Divide the pizza filling evenly among the four pumpkins, spooning it generously into each cavity. Don’t overfill them to the brim, though. I learned that the hard way when cheese bubbled over everywhere. Leave a little room for the remaining cheese to melt beautifully on top.
- Top with More Cheese: This is where the magic happens for our Easy Pizza-Stuffed Pumpkins! Sprinkle the remaining cup of shredded mozzarella cheese evenly over the top of each filled pumpkin. I like to make sure there’s a good, thick layer of cheese because, honestly, is there such a thing as too much cheese on pizza? I don’t think so! This will create that gorgeous, bubbly, golden-brown crust we all love.
- Bake Until Golden & Bubbly: Return the stuffed pumpkins to the oven, still at 375°F (190°C), and bake for another 15-20 minutes. Keep an eye on them until the cheese is melted, bubbly, and beautifully golden brown. The pumpkin should be fork-tender by now. The smell that fills your kitchen at this stage? Pure heaven! Serve these Easy Pizza-Stuffed Pumpkins warm, maybe with a sprinkle of fresh basil, and get ready for some happy faces!