This festive vegan acorn pumpkin is the perfect dish for fall, Thanksgiving, Christmas or any of the December holidays! Double as a main course or as a side dish, this dish includes roasted acorn pumpkin filled with a simple homemade filling that can be easily prepared without gluten!

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Above serving of vegan stuffed acorn pumpkin on a white plate with a fork behind it

If you are a lover of acorn pumpkin and have never tried to fill it, leave what you are doing and get to it! 😉

All with a laugh aside, filling a gourd with acorns completely takes this fall staple to the next level!

If you’re like me, then stuffing is one of the things you most expect to eat during the holidays.

And you totally will have to check out my vegan apple nut stuffing that I drowned (rather than gluten) from my dad’s signature recipe that I begged for year after year as a kid.

The stuffing for this pine pumpkin is actually a different version of the apple walnut, using pears, pecans and dried cranberries instead of apples, walnuts and raisins.

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Close-up front of one serving of acorn pumpkin on white serving tray with 3 more fuzzy behind it


For the stuffing

  • Bread cut into cubes
  • Olive oil (or vegan butter)
  • Chopped onion
  • Salt
  • Chopped pear
  • Chopped pecans
  • Dried cranberries (no added sugar if desired)
  • Vegetable soup (if you want to use low sodium)
  • Sage

For the squash

  • 2 pumpkin acorns
  • Olive oil
  • Salt
  • black pepper

See recipe card for quantities.

Front view of serving of acorn pumpkin in a white plate

How to make this stuffed pine cone – step by step

Preheat the oven to 400 degrees Celsius and line two baking sheets with baking paper.

Spread the bread cubes evenly on one of the baking trays lined with baking paper.

Bake for 10 minutes.