Go Back
Stuffed mini pumpkins with cranberry and pecan vegetable wild rice in a casserole dish. Vegan and gluten free.

Stuffed Mini Pumpkins With Cranberry And Pecan Rice (Vegan)

Stuffed mini pumpkins with cranberry and pecan rice – cute little individual pumpkins or squash stuffed with delicious cranberry, pecan and vegetable wild rice. Vegan and gluten-free.
Course Main Course
Cuisine American, vegan
Keyword pumpkin
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Author Domestic Gothess


Roast Pumpkins:

  • 6 small pumpkins or squash each about the size of a large grapefruit, about 400-500g per pumpkin
  • olive oil
  • salt and pepper


  • 2 Tbsp olive oil
  • 1 large onion chopped
  • 1 stick celery thinly sliced
  • 1 large leek thinly sliced
  • 1 large carrot diced
  • 250 g (9oz) chestnut mushrooms finely chopped
  • 4 cloves garlic crushed
  • 1 Tbsp chopped fresh rosemary
  • 1 Tbsp chopped fresh thyme leaves
  • ½ tsp dried sage
  • 1 tsp salt
  • 270 g (1 + ½ cups) basmati and wild rice blend
  • 640 ml (2 + ⅔ cups) cups vegetable stock
  • 100 g (1 cup) chopped toasted pecans
  • 70 g (½ cup) dried cranberries
  • black pepper


  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Carefully slice the tops off of the pumpkins and use a spoon to scoop out all of the seeds and stringy flesh.
  • Brush them inside and out with olive oil, make sure you do the tops too; then sprinkle with salt and pepper and arrange the pumpkins and their lids in a roasting tray.
  • Bake for around 30 minutes until the pumpkin flesh is tender. Remove from the oven and set aside.
  • While the pumpkins are roasting start preparing the rice. Heat the olive oil in a large pan and add the onion, celery, leek and carrot. Fry gently for about 10 minutes until soft and translucent.
  • Add the mushrooms, garlic and herbs and continue to cook until all of the excess water has evaporated.
  • Add the rice, stock, salt and a good grinding of black pepper. Bring up to a simmer then turn the heat down as low as it will go, cover the pan and cook for about 20 minutes until the rice is tender.
  • Remove from the heat and stir in the pecans and cranberries.
  • Divide the rice between the pumpkins, filling them right up to the top. Return to the oven for 10-15 minutes until heated through.
  • Serve the pumpkins topped with their lids.