Why You’ll Love This Recipe
Pumpkin-shaped pizza pockets are playful, eye-catching, and delicious. They combine everything you love about pizza—melty cheese, savoury sauce, favourite toppings—with a fun pumpkin shape that makes them perfect for autumn gatherings or spooky-themed meals. Because each “pumpkin” is an individual stuffed pocket, they’re great for serving at parties, letting everyone grab their own. They bake up soft on the inside, golden outside, and are great for dipping in extra sauce. Plus, they’re customizable: you can choose your cheese, meats, or make them vegetarian.
Pizza-Stuffed Pumpkins: Festive, Cheesy, and Perfect for Parties
- Total Time: 1 hr
- Yield: 6 servings
- Diet: Vegetarian
Description
Festive mini pumpkins stuffed with cheesy pizza filling, baked until golden and gooey, perfect as a fun Halloween or fall appetizer.
Ingredients
- 6 small pie pumpkins (about 1 lb each)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup mini pepperoni slices
- 1/2 cup cooked sausage crumbles (optional)
- 1/4 cup diced bell peppers
- 1/4 cup sliced black olives
- 1 tsp Italian seasoning
- 1/4 cup grated parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the pumpkins and scoop out seeds and stringy pulp.
- Brush insides with olive oil, then sprinkle with salt and pepper.
- Place pumpkins on a baking sheet and bake empty for 15 minutes to soften slightly.
- In a bowl, combine pizza sauce, mozzarella, pepperoni, sausage, bell peppers, olives, and Italian seasoning.
- Stuff the mixture into the pumpkins until filled.
- Top with parmesan cheese.
- Return to oven and bake for 20–25 minutes, until cheese is bubbly and pumpkins are tender.
- Garnish with fresh basil before serving.
Notes
- You can swap pumpkins for large bell peppers for a quicker version.
- Use your favorite pizza toppings to customize the filling.
- Best served warm as a fun party appetizer or side dish.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients Breakdown
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Here are the components and why each matters:
- Pizza dough (store-bought or homemade) — Forms the outer “pumpkin” shell. You want a dough that’s stretchy, holds shape, but browns nicely. Refrigerated or fresh pizza dough both work. In “Pizza Bomb Pumpkins” versions, store-bought dough is commonly used.
- Cheese (mozzarella, ricotta, Parmesan, or a mix) — The gooey, melty interior. It gives that classic pizza pull. Some versions use a ricotta blend (ricotta + mozzarella + Parmesan) for richness. Delish
- Pizza sauce — Needed inside and also for dipping. It brings tomato flavour and moisture. It helps balance the cheesy richness. Pudge Factor+1
- Toppings of choice — Pepperoni, sausage, mushrooms, etc. Or for vegetarian, bell peppers, olives, spinach. These personalize each pumpkin and add texture. Pudge Factor
- Butter or garlic butter + flavourings (garlic, parsley, paprika, etc.) — To brush on top so the crust is flavourful, golden, and aromatic. Delish
- Kitchen twine — Wrapped around the dough before baking to create the “pumpkin ridges” effect, giving a shape like a pumpkin. After baking, you remove the twine carefully. Delish
- Pretzel stick or similar — Used as the “stem” of each little pizza pumpkin. Adds to the decorative fun. Delish+1
Step-by-Step Cooking Instructions
Here’s how to make them:
- Prepare the filling
Mix your cheeses (e.g. ricotta + mozzarella + Parmesan), sauce, and any toppings you like. Set aside. If using meat toppings, cook them first (e.g. sausage) so they’re ready. - Portion & shape the dough
- Divide the pizza dough into pieces (the number depending on how many pumpkins you want).
- Roll or stretch each piece into a round (or slightly oval) shape, large enough to hold some filling and then close.
- Stuff & seal
- Put a spoonful or two of the cheese/topping mixture into the center.
- Gather the edges of the dough up over the filling, pinching to seal the top. Make sure the filling is enclosed and sealed well so it doesn’t leak.
- Tie to create pumpkin ridges
- Cut lengths of kitchen twine.
- Wrap the twine loosely around each dough-pocket, usually in multiple directions (e.g., tying across and then around) to create sections like pumpkin ribs. Do not tie too tight—allow dough some room to expand during baking. Delish+1
- Bake
- Preheat oven (many recipes use around 190-200 °C or ~375-400 °F).
- Place the tied dough pumpkins on a baking sheet (lined or lightly greased). Bake until dough is golden brown and cooked through, roughly 15-20 minutes depending on size. Pudge Factor+1
- Brush & finish
- While baking or right after removing, brush with melted butter / garlic butter + seasonings (garlic, paprika, parsley) so crust is flavorful. Delish
- Remove the twine carefully (after just slight cooling so not too hot or fragile). Insert pretzel stick or similar into top as “stem.”
- Serve
- Serve warm, with extra marinara or pizza sauce for dipping. These are best eaten fresh so crust is crisp and cheese is melty.
Servings and Timing
| Detail | Estimate |
|---|---|
| Yield | Depends on size of each pumpkin. Many versions make about 6-16 small pumpkins (“mini pumpkins”). For example, the Delish version yields 16 small pizza-stuffed pumpkins. Delish |
| Prep time | ~ 30-45 minutes (making filling, shaping, tying) Delish+1 |
| Bake time | ~ 15-20 minutes per batch Pudge Factor+1 |
| Total time | ~ 1-2 hours depending on how many you make and chilling/resting etc. Delish+1 |
Variations and Customizations
Here are some ways to adapt the recipe:
- Vegetarian version: Skip meat toppings. Use mushrooms, bell peppers, olives, artichokes, etc.
- Different cheeses: Try a mix of mozzarella + provolone, or add smoked cheese or cheddar for different flavour.
- Flavour the crust: Mix garlic powder or Italian herbs into the dough brushing or in the butter for extra flavour.
- Larger pumpkins: Shape bigger ones for a centrepiece, adjust baking time upward.
- Spice it up: Add chili flakes, a spicy sausage, or pepperoni slices that crisp up inside.
- Make ahead / freeze: You can assemble, refrigerate, maybe freeze before baking; bake when needed.
- Dipping sauces: Marinara is classic. You can also serve garlic butter, ranch, or a spicy cheese dip.
FAQs
Can I use homemade pizza dough?
Yes. Homemade dough works well. Just make sure it’s well proofed, flexible, and you can seal edges well so filling doesn’t leak.
Will the twine burn in the oven?
No—when used correctly with kitchen twine, it can be baked. It marks the shape (“ribs”) and then is removed afterward. Just be careful not to tie too tight. Delish+1
How do I prevent the filling from leaking?
Don’t overfill. Leave enough room at edges so you can pinch dough securely. Make sure seal is tight. Also dough pieces should be chilled before baking helps reduce leakage.
What size should each pumpkin be?
Mini ones (4-5 cm in diameter) work well if serving appetizer style. If you want a more substantial portion, make them larger but expect longer bake times.
How to get a golden crust?
Brush with butter or garlic butter before or immediately after baking. Egg wash works too if dough allows. Baking at proper temperature so crust browns without burning.
Conclusion
Pizza-Stuffed Pumpkins (Pizza Bomb Pumpkins / Pumpkin-Shaped Pizza Bites) are a fun, festive way to enjoy pizza for fall. With the cheese, sauce, and your choice of fillings encased in dough shaped like a little pumpkin, they’re both visually impressive and tasty. Great for parties, kid-friendly dinners, and gatherings when you want something a little extra.
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