Halloween Stuffed Mini Pumpkins with Wild Rice and Cranberry-Feta Filling Recipe

If you’re looking for a festive, cozy, and downright delicious dish to wow your guests this fall, you’ve gotta try this Halloween Stuffed Mini Pumpkins with Wild Rice and Cranberry-Feta Filling Recipe. It’s the perfect blend of rustic charm and rich, comforting flavors that scream autumn. Trust me, once you take a bite, you’ll be hooked just like I was the first time I made it!

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Ingredients You’ll Need

These ingredients come together effortlessly, blending sweet, savory, and earthy flavors. I love how the texture contrasts—soft pumpkin with nutty wild rice and crunchy pecans. When shopping, pick fresh mini pumpkins that feel firm and heavy for their size to ensure they’re ripe and sturdy for stuffing.

• Mini pumpkins: Choose medium-sized ones, about 5 inches wide; they’re perfect for handling and serving individual portions.
• Olive oil: Use a good quality extra virgin olive oil for drizzling — it adds a lovely richness without overpowering.
• Shallot: Adds a mild sweetness and depth; if you don’t have shallots, a small red onion works too.
• Garlic: A little goes a long way here—mince it finely to evenly distribute flavor.
• Wild rice: This is the heart of your stuffing, giving a nutty, chewy texture that’s way better than plain rice.
• Rosemary: Using whole sprigs keeps the flavor fragrant and makes removal easier before stuffing.
• Vegetable stock: This replaces water for cooking the rice—it infuses great flavor into the grains.
• Broccoli: Steamed or boiled until just tender, it adds a nice pop of green and nutrition.
• Pecans: Toast them lightly to bring out their oils and crunch—you’re going to love the texture contrast.
• Dried cranberries: Their tart sweetness perfectly balances the savory feta and smoky pumpkin.
• Prunes: Quartered for chewy bursts of sweetness—don’t skip these, they add a subtle fruitiness.
• Feta cheese: Crumbled or diced, it adds creamy tang and salty richness.
• Salt and pepper: Season to taste—it’s surprising what these simple seasonings can do to elevate the whole dish.

Variations

I love experimenting with this dish depending on the season and who I’m feeding. You’ll find it really rewarding to customize the stuffing with what you love or have on hand!

• Vegetarian/Vegan: Swap feta for vegan cheese or omit it, and use vegetable stock as stated; the dish still shines with vibrant flavors.
• Nut-Free: Replace pecans with roasted sunflower seeds or pumpkin seeds if you’re avoiding nuts—still brings a lovely crunch.
• Extra Protein: Try adding cooked lentils or chickpeas to the wild rice mixture for a heartier meal.
• Spicy Kick: Add a pinch of red chili flakes to the sauté for a subtle heat that wakes up the flavors.
• Different Herbs: Experiment swapping rosemary with thyme or sage to change the herbal notes in the stuffing.

How to Make Halloween Stuffed Mini Pumpkins with Wild Rice and Cranberry-Feta Filling Recipe

Step 1: Prep Your Mini Pumpkins

Start by preheating your oven to 400°F (200°C). While it warms up, cut off the tops of the mini pumpkins so you can scoop out the seeds easily—use a sturdy spoon for this. After removing the seeds and strings, give each pumpkin a light drizzle of olive oil inside and out to help soften their skins and boost flavor during baking. Pop them on a baking tray and bake for 20 minutes. You’re aiming for tender but still sturdy pumpkins because you’ll bake them again after stuffing, so they must hold their shape well.

Step 2: Cook the Wild Rice Filling

While your pumpkins are roasting, get a pan on medium heat with a splash of olive oil. Sauté the finely chopped shallot and minced garlic until they soften and turn translucent—that aroma alone always makes me smile! Add the wild rice and whole rosemary sprigs, stirring to combine. Pour in the vegetable stock, then cover and simmer according to your wild rice package instructions, usually around 40 minutes. It’s important to check the rice for tenderness, as it can vary between brands. Once cooked, remove the rosemary sprigs—don’t forget this step unless you want surprise needles in your stuffing!

Step 3: Mix in the Rest of the Filling

This is where everything comes together. Fold in the steamed broccoli florets, dried cranberries, quartered prunes, toasted and chopped pecans, and diced feta cheese. I like to fold gently to keep the feta cubes intact so you get melty pockets in every bite. Season with salt and freshly ground black pepper—taste as you go! The balance between sweet fruits and salty feta is what makes this filling shine.

Step 4: Carve and Stuff Your Pumpkins

Here’s the fun part—carving your mini pumpkins! To give them that classic jack-o’-lantern vibe, use a small paring knife to carefully carve two little triangles for eyes on each pumpkin. You can add a cute or spooky mouth if you’re feeling creative—my kids love helping with this part! Then, stuff each pumpkin generously with the wild rice mixture. Place the stuffed pumpkins back on the baking tray and bake for another 10-15 minutes. This lets the flavors meld and softens the pumpkin flesh to the perfect tender bite.

How to Serve Halloween Stuffed Mini Pumpkins with Wild Rice and Cranberry-Feta Filling Recipe

Garnishes

I love finishing these stuffed pumpkins with a sprinkle of fresh chopped parsley or thyme to add a pop of color and a herbal brightness that complements the warmth of the dish. Sometimes a drizzle of balsamic glaze gives a lovely tangy finish that surprises and delights my guests. Plus, it makes them look super fancy — instant wow factor!

Side Dishes

To keep things balanced, I usually serve this with a crisp fall salad—think arugula, shaved apples, walnuts, and a lemony vinaigrette. Roasted root vegetables or a simple green vegetable like sautéed green beans also play well here. For a heartier meal, buttery dinner rolls or crusty bread work beautifully to soak up any leftover filling.

Creative Ways to Present

Once for a Halloween dinner party, I grouped several pumpkins on a large wooden board surrounded by autumn leaves and little battery-operated candles for ambiance. The carved faces lit up, giving the table such a cozy feel! Another time, I served smaller portions by slicing the stuffed pumpkins into wedges—perfect for buffet-style eating or kids’ parties.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (good luck with that!), store the stuffed pumpkins in an airtight container in the fridge. They keep well for up to 3 days, and I find the flavors actually deepen while chilling overnight. When storing, keep the stuffing and pumpkin together to preserve moisture—don’t separate them!

Freezing

I’ve frozen the filling separately with great results—just cool it completely before transferring to a freezer-safe container. The pumpkin itself doesn’t freeze well because it gets watery and mushy, so I recommend making pumpkins fresh but freezing the filling ahead to save time on busy days.

Reheating

To reheat leftovers, I gently warm the whole stuffed pumpkin in a 350°F oven for about 15-20 minutes—covered with foil so it doesn’t dry out. This helps maintain that tender pumpkin texture and melty filling without overcooking. Microwave reheating is possible but can make the pumpkin rubbery, so oven is my preferred method!

FAQs

Final Thoughts

I absolutely love how this Halloween Stuffed Mini Pumpkins with Wild Rice and Cranberry-Feta Filling Recipe brings everyone together around the table. There’s something magical about hollowing out tiny pumpkins and filling them with such a tasty, wholesome mixture that celebrates the season. Whether you’re hosting a casual family dinner or a spooky-themed party, these stuffed pumpkins steal the show every time. Give it a go—I know you’ll find it as rewarding to make as it is delicious to eat!

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