Mini Pumpkins Stuffed with Goat Brie & Rice

Makes 6 servings.


  • 6 mini pumpkins
  • 1-1/4 c. cooked rice
  • 2 Tbsp. melted butter
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1-1/2 Tbsp. maple syrup
  • 2 Tbsp. pine nuts
  • 1-1/2 Tbsp. sliced dried cranberries
  • 1/2 lb. French goat brie, cut into 12 pieces; rind can be removed


Preheat oven to 375° F.Cut the top off each pumpkin, and scoop out the seeds from each. Place in an oven-safe dish cut-side-up.Cook in oven until pumpkin flesh is tender, about 45 to 50 minutes.Remove from oven. When cool enough to handle, scoop flesh from each pumpkin into a bowl. Add remaining ingredients except for cheese. Mix until combined.

Place 1 wedge of cheese in each pumpkin, fill with rice mixture and top with another cheese piece. Transfer to oven, cook 10 minutes and serve.


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Photo & recipe courtesy of Goat Cheeses of France