Yay Pumpkin! Pumpkin is the most amazing food on the planet. I mean, what else can you make into a pie or a soup or a decoration?! :) And seriously, a giant baked pumpkin stuffed with dressing is so much lovlier on your Thanksgiving table than a dead bird with dressing in his hollow body cavity. ewww.

I would just like to say that my mouth is watering thinking about the bread and stuffing. Looks like I need to go buy some pumpkin!

Yumpkin.

Um... did some one say "a giant baked pumpkin stuffed with dressing"? Mylie that sounds fantastic!!!! Do you have a recipe for that?

I love pumpkins! In the fall, our house is laden with all kinds; and some that I display on the hearth last until the following fall.

The stuffing recipe sounds wonderful, as does the bread and pumpkin chocolate-chip squares.

Let's hear it for this sunny, versatile vegetable!

I use canned or cooked pumpkin as an egg replacement in brownies--makes them fudgy and adds vitamins and beta carotene. Plus, non-vegans can't tell the difference! Just use a dollop the size of a chicken ovum.

Mmm . . . I think pumpkin pancakes for breakfast are in order!

Hi Mindy, you wanted my recipe for stuffed pumpkin, so here ya go! You may need to add more or less of some of these things (i just guestimated the best i could) :).

Stuffed Pumpkin

1 medium sized pumpkin (maybe like 4-5 lbs at the largest)
2 to 3 cups rice, cooked (mix of brown with wild rice is best)
2 cups crumbled dry vegan corn bread (you can use a different bread)
1 cup chopped celery
1 yellow onion, chopped
1 small granny smith apple chopped (optional)
1 cup pecans
Herbs: Sage and Thyme to taste
1 to 2 cups vegetable broth
1/4 to 1/2 cup margarine, melted
salt and pepper to taste

Cut pumpkin top off to make a lid and remove seeds and stringy pulp stuff. Mix all dry ingredients in a bowl. Start adding broth and melted margarine and a pinch of salt and pepper. Only add enough broth to make the bread moist. Once its all combined taste to see if you need to add more salt and pepper. Once flavor seems good, start filling your pumpkin loosely. Before putting into the oven, replace the pumpkin top (you may have to trim down the stem to get it to fit in your oven). Bake the stuffed pumpkin on a cookie sheet (oiled lightly) for about an hour at 350 degrees. You may need to bake it longer, but you will know when it is done by pricking it with a knife (test it like you would a baked potato, when the pumpkin is tender and able to be scooped out, its ready).

I always serve the pumpkin on a platter with extra dressing around the outside. You can also make it really pretty by adding more pecans around the outside and fresh cranberries if you have them or sprigs of fresh rosemary. When you go to serve this, you can scoop it out with some of the pumpkin “meat.” Again, is a much lovelier centerpiece than a dead bird.

Thanks for the recipe! I made it this weekend, and it is sooooo good. I will for sure make it again.

MMM Pumpkin!

Whole Foods has this awesome vegan pumpkin mousse! I'm sure its easy to make (tofu and pumpkin and a few spices), but nothing beats buying it!

Last year for the Thanksgiving potluck at work, I ordered the vegan pumpkin mousse stuffed in a pumpkin. I labeled it as Vegan Pumpkin mousse so people would know its vegan. Everyone ate it and loved it!!

Thanks a million, Mylie!!! I can't wait to make it this weekend!

hi mindy,
I tried this last thanksgiving and it was great. It's neo-classical thanksgiving dressing with apricots and prunes stuffed ina whole pumpkin. That's the recipe name on the computer. Hope you like it.
wilma