Stuffed Halloween Pizza Pumpkins

If you are looking for a fun, but healthy, Halloween recipe for your little one, these Stuffed Halloween Pizza Pumpkins are a winner. They look impressive but are surprisingly easy to make, and they are soft enough for babies from 6 months. You only need pumpkin and self-raising flour to make the dough, and then you can fill them with whatever you like. We went with a pizza-style filling, but sweet versions work too. They bake into the perfect mini pumpkins, and the little “stalk” on top makes them extra cute!

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Stuffed Pizza Pumpkins

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3

Calories 345

Suitable For 6m+

Ingredients

DOUGH INGREDIENTS:

• 200 g pumpkin (or butternut squash, cooked weight)
• 180 g self raising flour (or use plain flour mixed with 2 tsp of baking powder and a pinch of salt)
• 1/2 tsp ground turmeric

PIZZA STYLE FILLING (OR USE WHATEVER YOU LIKE):

• 1/4 medium green pepper (finely diced)
• 1/2 tbsp Italian herbs
• 60 ml tomato paste
• 1/2 tbsp olive oil
• 50 g vegan cheese (grated)

Metric - US Customary Units

Instructions 

• Preheat the oven to 180c / 350f.
• Mash the pumpkin in a mixing bowl. Add the flour and turmeric and knead until a dough forms. If it feels too dry add a tiny splash of water. If it feels too sticky after kneading for a couple of minutes add an extra Tbsp of flour.
• Roll the dough out on a silicone baking mat or lightly floured surface until around 3mm thick and in a rectangle shape.
• Cut into six even squares (if using the baking sheet cut gently so you do not slice your baking mat).
• Mix all the filling ingredients together, except the cheese.
• Spoon the filling into the centre of each dough square and top with cheese. Fold all four corners into the middle and pinch together. Shape into a rough ball.
• Use four pieces of cooking string (one at a time) to tie around each ball to create the pumpkin ridges. Trim the excess string. Turn them upside down so the neat side is facing up, then gently press in the centre. Spray or brush with olive oil.
• Bake for 15 to 17 minutes until lightly golden and puffed.
• Once baked remove the string carefully by cutting each piece and peeling it off. Cut a small slit in the centre of each pumpkin and press in a thin strip of green pepper as the pumpkin stalk (we used the curved top part of the pepper), and serve.

Storage

Store leftovers in the fridge for up to 5 days. These can be reheated in the airfryer for 3-5 minute

Notes

FILLING IDEAS:

Savoury:

•Spinach + ricotta-style tofu mash

•Mashed beans + pesto

•Minced mushrooms with herbs

•Leftover lentil bolognese

Sweet:

•Mashed banana + cinnamon + raisins

•Stewed apple or pear + chia jam

•Nut or seed butter + mashed berries

STALK OPTIONS:

•Use a pepper strip like we did (remove before serving to < 12 months)

•Or press in a thin slice of apple or cucumber for a fresh crunch

Calories: 345kcal

Course: Lunch, Mains, Snacks

Nutrition - Per Serving

Serving: 2 pieces | Calories: 345kcal | Carbohydrates: 59g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 347mg | Potassium: 462mg | Fiber: 6g | Sugar: 5g | Vitamin A: 10770IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 3mg

Did you make this recipe?

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