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Gluten-Free Stuffed Pumpkins

Stuffing is an integral part of a Thanksgiving or holiday table, next to your favourite plant-based protein, some mushroom gravy, mashed potatoes, salad, and a fresh and tart cranberry sauce. We cooked up a great stuffing side dish using our delicious Seeds & Grains loaf. The result is moist, warm, familiar, and lightly herby. Stash it in cute mini pumpkins like we did and watch your guests gush.


1 loaf Seeds & Grains bread, cut into 3/4” cubes and left to sit on the counter overnight*

1 tablespoon ground flaxseeds

2 tablespoons warm water

1 tablespoon olive oil

1 shallot, finely chopped

2 cloves garlic, crushed

3 cups fresh peeled and diced pumpkin

1/4 cup golden raisins

1 tablespoon chopped fresh sage

1 teaspoon fresh thyme, stemmed

Pinch cinnamon

1 cup vegetable broth

Salt and pepper to taste


*If you can’t leave the bread cubes on your counter overnight, spread them onto a baking sheet and bake at 350°F for 10 to 12 minutes, until they begin to crisp. Let cool completely before using in the recipe.

  1. In a small bowl, mix ground flaxseeds and water and let stand for 5 minutes.
  2. Warm olive oil in a medium pot. Add shallot and cook until softened, about 3 minutes. Add garlic and sauté for 1 more minute. Add pumpkin and sauté for 5 minutes. Add raisins, fresh sage, fresh thyme, and cinnamon, and stir to combine.
  3. Add broth and bread cubes to the pot and gently toss until bread is evenly coated and liquid is mostly absorbed. Season with salt and pepper to taste.
  4.  Preheat oven to 350°F. Meanwhile, grease a cooking dish (or stuff in mini pumpkins, like we did, no need to grease but you’ll have to scoop out the seeds).
  5. Bake until set, 20 to 25 minutes.
  6. Serve warm.