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  • 1 -- (3-pound) pumpkin
  • 4 ounces stale bread in pieces
  • 4 ounces chopped ham
  • 4 ounces grated Gruyere cheese or cheddar
  • 1 ounce grated Parmesan cheese
  • 1/4 cup green onions
  • 2 garlic cloves, chopped
  • 2/3 cup 2% milk
  • -- Fresh thyme
  • -- Maple syrup


  1. Preheat oven to 375F. Cut top off pumpkin and scoop out seeds and goop. Save seeds to roast. Brush pumpkin with maple syrup.
  2. Combine remaining ingredients. Spoon into pumpkin, pressing down. Pumpkin should be full.
  3. Place on a foil lined baking pan. Bake 90 minutes to 2 hours or until pumpkin is tender and filling is bubbly. Serve, scooping pumpkin pulp out with filling.

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The recipe was originally published as Ham and Cheese Stuffed Pumpkin on

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