I am so making this every fall!
At first I was just excited about how festive this recipe is. After tasting it, I am just excited about how good it is. As you scoop out the casserole filling you also scoop the inside of the pumpkin, the combination is out of this world.
I don’t usually like green beans in my casseroles, but this was really good, even my vegetable-hating husband liked the beans in it. to make this recipe dairy-free, simply use the dairy free instructions for the Cream Soup Mix in Irresistibly Gluten Free and here on the site.
1 Medium-sized sugar pumpkin
1 tablespoon Pumpkin Pie Spice
2 tablespoons brown sugar
3 cups cooked rice (I used 1 cup white, 1 cup brown, and 1 cup wild rice)
16 oz ground sausage, cooked and drained
2/3 cup Cream Soup Mix (see page 14 Irresistibly Gluten Free Cookbook)
2 cups water
1 (14.5 oz) can green beans, drained
- Cut a lid from the top of your pumpkin, remove and scrape out the seeds and strings from the inside of the pumpkin.
- Combine the brown sugar and Pumpkin Pie Spice. Put it inside the prepared pumpkin and roll around to coat the inside of the pumpkin evenly.
- Place your pumpkin on a baking sheet and bake at 400 degrees (on lowest rack setting) until the inside of the pumpkin begins to feel soft when poked with a fork. (Mine took about an hour, but some pumpkins will cook faster, depending on the size and ripeness.)
- Meanwhile, combine the Cream Soup Mix and water in a medium saucepan and heat on medium heat, stirring until the soup comes to a boil and thickens.
- Combine the cooked rice, cooked sausage, cooked Cream Soup Mix, and green beans. Mix well and spoon into the pumpkin. Put the lid back on the pumpkin and return to the oven for another 45 minutes. (If your pumpkin top is burning you can place a piece of tin foil over the top for this last 45 minutes of baking.)
- Serve the Dinner-in-a-Pumpkin by spooning out the rice filling along with the pumpkin insides together.