Pepperoni Pizza Pumpkins

Pepperoni pizza pumpkins are a small pumpkin hollowed out and used as the baking dish for a pizza filling. Pizza sauce, mozzarella, sliced pepperoni and Parmesan go inside, the pumpkin roasts until tender and the cheese is bubbly and golden, and you cut it into wedges. It makes 4 to 6 servings, with one wedge per serving.

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The sweet, tender pumpkin sits against the tomato sauce, melted mozzarella and spicy pepperoni, and the orange shell makes a good centerpiece for a Halloween table. The steps are simple: scoop, season, layer and bake.

What Goes in the Pumpkin

The full amounts are in the recipe card at the bottom. This is what each part does.

• Small pumpkin (about 3 to 4 pounds): the dish itself. Its flesh turns sweet and tender as it roasts.
• Olive oil (1 tablespoon), garlic powder (1 teaspoon) and Italian seasoning (1 teaspoon): the seasoning for the inside of the pumpkin. The oil helps it roast, and the Italian seasoning gives the classic pizza flavor.
• Pizza sauce (1 cup): the tangy base of the filling.
• Shredded mozzarella (1 ½ cups): it melts and holds the layers together. Half goes under the pepperoni and half over it.
• Sliced pepperoni (1 cup): the savory, slightly spicy layer.
• Grated Parmesan (¼ cup): a sharp finish on top.
• Fresh basil leaves: optional, for garnish.

Preparing and Baking

Heat the oven to 375°F. Cut the top off the pumpkin to make a lid and scoop out the seeds and stringy insides with a sturdy spoon. Rinse the pumpkin and pat it dry. A sharp knife makes the cut much easier, since the skin is tough.

Brush the inside with the olive oil, then sprinkle on the garlic powder and Italian seasoning. Spread in the pizza sauce, add half the mozzarella, lay the pepperoni over it, then add the rest of the mozzarella and the Parmesan.

Set the pumpkin on a baking sheet and cover it loosely with aluminum foil. Bake for 45 minutes. Take off the foil and bake another 15 to 20 minutes, until the pumpkin is tender and the cheese is bubbly and golden. The foil helps it cook evenly and keeps the top from browning too early. Let it cool for a few minutes before you slice it into wedges, and add basil if you like.

Getting It Right

• Match the time to the pumpkin. A larger pumpkin may need a little longer in the oven. Test it with a fork to check that it is tender.
• Crisp the pepperoni first. If you like a crisp texture, saute the slices in a pan for a few minutes before they go in.
• Try other cheeses. Provolone, gouda or a sprinkle of blue cheese can stand in for some of the mozzarella.

Ways to Change It

• Different meat: cooked sausage or turkey pepperoni in place of the pepperoni.
• Heat: sliced jalapeños or crushed red pepper flakes in the filling.
• Vegetables: bell peppers, mushrooms or spinach instead of the meat for a vegetarian version.
• Leftover filling: spoon it onto English muffins or pita bread to make mini pizzas.

What to Serve With It

A side salad of mixed greens, cherry tomatoes and cucumbers with a simple olive oil dressing is a light contrast to the rich filling. Cauliflower breadsticks work for dipping into the cheese, and sparkling water with lemon or lime is an easy drink.

Timing and Nutrition

Prep takes 15 minutes and baking takes 1 hour, so the total is 1 hour 15 minutes. One wedge has approximately 320 calories, 20 grams of fat (8 grams saturated), 18 grams of carbohydrates, 2 grams of fiber, 4 grams of sugar, 15 grams of protein and 800 milligrams of sodium. These are estimates.

FAQ

Can I make the pumpkin ahead of time?

Yes. Make the filling and stuff the pumpkin a day ahead, cover it tightly and keep it in the refrigerator. Bake it when you are ready.

What else can go inside?

Cooked sausage, turkey pepperoni, or vegetables such as bell peppers and mushrooms. Any favorite pizza topping works.

How long do leftovers keep?

About 3 to 4 days in an airtight container in the refrigerator. Reheat them in the oven until warmed through.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us