Pear and Goat Cheese Stuffed Pumpkins

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Pear and Goat Cheese Stuffed Pumpkins

This cute dish is super easy to make and is not overly sweet. If you cannot find such small pumpkins, please use one small kabocha pumpkin. I didn’t want to make it sweet to the point that is almost like a dessert, so I didn’t use any sweetener. If you would like to make it sweeter, please add some sweetener to the pear filling.


2 small pumpkins
1 pear, peeled, cored and chopped
1/4 tsp cinnamon
2 Tbsp goat cheese, crumbled


  1. Preheat oven to 350°F/180°C.
  2. Cut off the top of pumpkins and scoop out the seeds.
  3. In a small bowl, place chopped pear and cinnamon and mix well.
  4. Stuff the pumpkins with the pear mixture.
  5. Place pumpkins in a shallow baking dish and bake for 45 minutes or until the pumpkins are tender.
  6. Take the pumpkins out and top with goat cheese crumbles. Broil for a few minutes. Be careful not to burn.
  7. Infuse love and serve!

Servings: 2


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