Easy Pizza-Stuffed Pumpkins
Delightful stuffed pumpkins filled with a cheesy pizza mixture, perfect for Halloween and fall gatherings.
Ingredients
Cheesy Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup finely grated Parmesan cheese
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 cloves garlic, finely chopped
- 1 Tbsp chopped fresh parsley
- 1 tsp paprika
Pumpkins and Dough
- 1 tube Pillsbury Grands Southern Homestyle Biscuits (16.3 oz)
- 1 cup unsalted butter
- 16 1-inch sticks thin pretzel sticks (for decoration)
Pumpkins
- 4 small to medium pumpkins
Serving
- 1 cup Marinara sauce, for serving
Instructions
Preparation
- Prep your workspace and ingredients: ensure your kitchen is clean and organize your ingredients.
- Choose small, medium, or mini pumpkins that are firm and good quality.
- Preheat the oven to 375°F (190°C).
- Prepare the pumpkins by cutting off their tops and scooping out seeds and insides.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, salt, pepper, garlic, parsley, and paprika for the filling.
Assembly and Cooking
- Stuff the hollowed pumpkins with the cheesy filling.
- Flatten each biscuit slightly and place it over the filled pumpkin. Pinch edges to seal.
- Melt unsalted butter and brush over the tops of the biscuits.
- Bake in preheated oven for 30-35 minutes until biscuit tops are golden brown and filling is bubbly.
- Decorate with pretzel sticks after baking and serve with warm marinara sauce.
Notes
Leftover pumpkins can be stored in an airtight container for 3-4 days in the refrigerator or frozen for up to 2 months.