I made these mini pumpkin sausages one rainy Halloween. No plan, just leftovers and tired kids. We lit candles, popped them in the oven, and dinner became a party. That’s the magic. Warm, cheesy, a little sweet, and spooky-cute on the table.
Table of Contents
Why You’ll Love This Halloween Sausage
The pumpkins look fun.
The stuffing tastes amazing.
It’s cozy, hearty, and perfect for fall.
Last October, I served these with creamy pumpkin pasta. No one touched the candy. True story.
Serve them at Halloween dinners, potlucks, or just a quiet night at home. They fit right in.
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Halloween Sausage – Spooky, Savory & Perfect for Parties 🎃
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 stuffed mini pumpkins 1x
- Category: Dinner
- Method: Baked
- Cuisine: American
Description
Mini pumpkins stuffed with sausage, rice, cranberries, and kale. A spooky, cozy fall dinner perfect for Halloween parties or quiet nights in.
Ingredients
8–10 mini pumpkins
2–3 tbsp olive oil
1 lb ground pork sausage
¾ cup chopped sweet onion
1 cup chopped crimini mushrooms
½ cup apple cider
1 cup chopped raw pecans
⅛ tsp nutmeg
2 tsp chopped fresh thyme
1 cup dried cranberries
1 package SEEDS OF CHANGE® quinoa, brown & red rice
1 cup chopped kale
1 cup shredded Parmigiano-Reggiano
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F. Cut tops off pumpkins, scoop seeds, rub with oil, season. Roast 15–20 minutes.
2. Brown sausage in skillet. Remove and set aside.
3. Sauté onion and mushrooms. Deglaze with apple cider. Add pecans, nutmeg, thyme. Simmer 2–3 minutes.
4. Microwave rice per package instructions.
5. Combine sausage, veggie mix, rice, cranberries, kale, and ¾ cup cheese in a bowl.
6. Stuff pumpkins with mixture. Top with remaining cheese.
7. Reduce oven to 350°F. Bake stuffed pumpkins for 15–20 minutes.
8. Warm pumpkin tops in oven before serving.
Notes
Serve with pumpkin pasta or cinnamon swirl muffins for a full Halloween meal.
Pumpkin tops are decorative but edible.
Can be made ahead—store unbaked and heat before serving.
Leftovers keep well in the fridge up to 3 days.
Nutrition
- Serving Size: 1 stuffed mini pumpkin
- Calories: 330
- Sugar: 11g
- Sodium: 453mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 39mg
What You’ll Need
This recipe started as a clean-out-the-fridge dinner. Now it’s a tradition. Here’s what you’ll need:
- 8–10 mini pumpkins
- 2–3 tbsp olive oil
- 1 lb ground sausage (Italian or breakfast)
- ¾ cup chopped onion
- 1 cup chopped mushrooms
- ½ cup apple cider
- 1 cup chopped pecans
- ⅛ tsp nutmeg
- 2 tsp fresh thyme
- 1 cup dried cranberries
- 1 pkg SEEDS OF CHANGE® quinoa, brown & red rice
- 1 cup chopped kale
- 1 cup shredded Parmigiano-Reggiano
- Salt + pepper
We love serving these with pumpkin cream cheese swirl muffins for a sweet bite after.
How to Make Halloween Sausage
Don’t worry. This looks fancy but it’s super simple. I made these with a toddler on my hip and one eye on a Halloween movie.
Prep the Pumpkins
Cut the tops.
Scoop the seeds.
Rub with oil.
Season well.
Roast at 400°F for 15–20 mins.
Cook the Filling
Brown sausage. Set aside.
Sauté onions + mushrooms.
Add cider, pecans, nutmeg, thyme.
Simmer a bit.
Microwave rice.
Mix sausage, veggies, cranberries, kale, rice, ¾ cheese.
Stuff and Bake
Fill pumpkins.
Top with cheese.
Bake at 350°F for 15–20 mins.
Warm the lids too!
I served these with mini pumpkin bread with cinnamon swirl once. Everyone asked for the recipe.
FAQs
Can I prep this ahead?
Yes. Roast pumpkins + cook filling. Assemble later.
Best sausage to use?
Italian or breakfast pork. Mild or spicy both work.
Kid-friendly version?
Use mozzarella. Skip kale. My picky eater loved it.
Want a full meal? Pair with creamy pumpkin pasta for a spooky feast.
Tips + Variations
Swap kale with spinach.
Add chopped apples.
Use sweet peppers if no pumpkins.
Leftovers? Reheat in the oven. They’re just as good.
I packed these for a Halloween lunch once. Added a pumpkin cream cheese muffin on the side. It felt like a cozy hug in a lunchbox.