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    Oh My Veggies » Vegetarian Recipes » Vegetarian Side Dishes

    Cheddar Pumpkin Stuffing

    Published: Nov 19, 2014 · by Nicole · Updated: Sep 17, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Cheddar Pumpkin Stuffing
    Cheddar Pumpkin Stuffing
    Cheddar Pumpkin Stuffing
    Pumpkin Cheddar Stuffing

    With sautéed apples, cheddar cheese and pumpkin puree, this vegetarian stuffing is sure to be a welcome addition to any Thanksgiving menu.

    Pumpkin Cheddar Stuffing

    This recipe was contributed by Ashley Jennings back in 2014! It has since been updated. Photos were taken by Rikki Snyder.

    Stuffing has always been one of my favorite side dishes at Thanksgiving. When I was a kid, I would pile an embarrassing amount onto my plate. (Although, to be fair, I did eat it all!)

    With that soft bottom layer and a slightly crispy, browned top, it is hard to resist!

    My grandma made a mean stuffing, but it was very simple and classic, with just some onions, carrots and celery.

    While her version was delicious and holds such great memories, it’s been fun to play around with different flavors and my own vegetarian friendly combinations to spice it up a bit.

    Pumpkin Cheddar Stuffing

    This pumpkin-cheddar stuffing may in fact be my favorite vegetarian stuffing so far!

    Instead of just saturating the bread with broth, you’ll whisk the broth together with some pumpkin puree and then pour the mixture over the bread cubes.

    I like to make my own pumpkin puree, but the canned kind works fine too.

    Shredded cheddar cheese is tossed into the mix, which pairs so well with the pumpkin.

    The stuffing is also studded with some sautéed onion and apple, which gives just a hint of sweetness.

    Fresh sage and thyme add a little extra flavor, making for a stuffing that is anything but ordinary.

    Stale bread works best when making stuffing of any kind, so try to use a loaf that is at least a day old. I also like to cut the bread into cubes a day in advance, which helps them get even a little more stale and cuts down on prep time on Thanksgiving Day.

    Pumpkin Cheddar Stuffing

    More Recipes

    If you're here planning your holiday menu, don't miss our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    And if you love this pumpkin stuffing, check out these other tasty ideas:

    • Best Vegetarian Stuffing Recipes
    • Easy Vegan Stuffing
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    • 22+ Best Pumpkin Desserts
    Pumpkin Cheddar Stuffing

    Cheddar, Apple, and Pumpkin Stuffing

    With sautéed apples, cheddar cheese and pumpkin puree, this vegetarian stuffing is sure to be a welcome addition to any Thanksgiving menu.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Course: Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: Pumpkin Cheddar Stuffing, pumpkin stuffing recipe, vegetarian stuffing
    Servings: 8 servings
    Calories: 142kcal
    Author: Oh My Veggies

    Ingredients

    • 1 tablespoon olive oil
    • 1 onion diced
    • 1 clove garlic minced
    • 2 small apples peeled, cored and diced
    • ½ teaspoon salt
    • ¼ teaspoon Black Pepper
    • 1 tablespoon minced fresh sage leaves
    • 1 ½ teaspoons minced fresh thyme leaves
    • 1 approximately 10-ounce loaf stale crusty bread, cut into ¾-inch cubes
    • ¾ cup shredded cheddar cheese 3 ounces
    • ¾ cup pumpkin puree not pumpkin pie filling
    • ½ cup vegetable broth
    • 1 large egg
    US Customary - Metric

    Instructions

    • Preheat the oven to 375ºF. Spray a large (3-quart) casserole dish with an oil mister and set aside.
    • Add the olive oil to a medium skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds, until fragrant. Add the apples and cook, stirring occasionally, until softened, about 5 minutes. Stir in the salt, pepper, sage and thyme. Pour into a large bowl and add the bread cubes and cheese.
    • In a small bowl, whisk together the pumpkin puree, broth and egg until combined. Pour it over the veggies, bread and cheese and toss until everything is combined and the pieces are evenly coated.
    • Transfer the mixture to the prepared baking dish and cover with aluminum foil. Bake for 30 minutes. Remove the aluminum foil and bake until the top is golden brown, about 20 more minutes more.

    Nutrition

    Calories: 142kcalCarbohydrates: 14gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 42mgSodium: 296mgPotassium: 189mgFiber: 3gSugar: 8gVitamin A: 5005IUVitamin C: 6mgCalcium: 132mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Tasty Ways to Use Leftover Mashed Potatoes
    Wild Rice Pilaf with Brussels Sprouts and Sage Vinaigrette »

    Christmas Recipes, Holiday Recipes, Thanksgiving Recipes, Vegetarian Recipes, Vegetarian Side Dishes fall, Make it Meatless Series, pumpkin, side dishes, thanksgiving

    Reader Interactions

    Comments

    1. Liz @ Tip Top Shape says

      November 19, 2014 at 9:50 am

      I love stuffing - my favorite part of Thanksgiving. This one is so unique!!!!

      Reply
      • Ashley Jennings says

        November 19, 2014 at 4:26 pm

        Me too - I always look forward to the stuffing! And thank you!

        Reply
    2. Jessica @ Jessica in the Kitchen says

      November 19, 2014 at 12:09 pm

      Whoa - mind blown!!! I'm in love the cheesiness and pumpkin-ness of this!

      Reply
      • Ashley Jennings says

        November 19, 2014 at 4:26 pm

        haha thanks Jessica! I loved the cheese too!

        Reply
    3. Dietitian Jess says

      November 19, 2014 at 12:48 pm

      Stuffing is definitely one of my favorite Thanksgiving dishes, and this sounds nothing short of amazing combined with two of my favorite foods- cheese and pumpkin... is it Thursday yet!?

      Reply
      • Ashley Jennings says

        November 19, 2014 at 4:27 pm

        I wish it was! I'm ready for more stuffing! 🙂

        Reply
    4. Sam @ PancakeWarriors says

      November 19, 2014 at 7:07 pm

      What a fun twist! Pumpkin and cheddar cheese - yes please 🙂 Love the sage, apples and onions - talk about delish!

      Reply
      • Ashley Jennings says

        November 21, 2014 at 7:34 am

        Thanks Sam! It was fun to play around with a different flavor of stuffing! I can never get enough of the pumpkin / cheddar combo!

        Reply
    5. Heather @ HeatherOMade says

      November 19, 2014 at 11:38 pm

      need. want. right. now. yum!

      Reply
      • Ashley Jennings says

        November 21, 2014 at 11:48 am

        haha thanks Heather!

        Reply
    6. Katie (The Muffin Myth) says

      November 20, 2014 at 1:55 am

      Ashley, this looks amazing! Stuffing is hands down my favourite part of any holiday meal. At thanksgiving we always got one kind of stuffing (pretty much straight up, like your grandmother's) but at Christmas we got TWO kinds, the other being my mom's family's traditional stuffing that includes mashed potatoes. It's so moist and delish and it's pretty much my favourite thing ever. This pumpkin cheddar version sounds like a contender, though, so I'm gonna have to give this a try! I've got two thanksgiving dinners coming up (the joys of being an expat) so I've got plenty of opportunity to try out some new recipes. Thanks!

      Reply
      • Ashley Jennings says

        November 21, 2014 at 11:49 am

        Thanks Katie! Your mom's stuffing sounds delicious! I don't think I've ever had stuffing with mashed potatoes before!

        Reply
    7. Olivia - Primavera Kitchen says

      November 21, 2014 at 7:54 am

      Wow... great stuffing recipe, Ashley!! Gotta try this 😉

      Reply
      • Ashley Jennings says

        November 21, 2014 at 11:49 am

        Thanks Olivia! Have a great weekend!

        Reply
    8. [email protected] says

      November 21, 2014 at 8:30 am

      What a gorgeous and festive stuffing! Love the flavor combination.

      Reply
      • Ashley Jennings says

        November 21, 2014 at 11:50 am

        Thanks Christin!

        Reply
    9. Shashi @ RunninSrilankan says

      November 21, 2014 at 9:54 am

      Now I know why it's called stuffing - it would be so hard for me to stop STUFFING my face with this! Love that you didn't saturate the bread with broth - but used pumpkin instead- BRILLIANT!

      Reply
      • Ashley Jennings says

        November 21, 2014 at 12:06 pm

        hahaha oh my gosh, you are too funny! Thanks Shashi!

        Reply
    10. Kelly says

      November 21, 2014 at 11:10 am

      This stuffing sounds incredible! I love the pumpkin, apples and all that cheese! So so good!

      Reply
      • Ashley Jennings says

        November 21, 2014 at 11:50 am

        Thank you Kelly! They all pair so well together!

        Reply
    11. Renee H. says

      November 21, 2014 at 1:38 pm

      Hi Ashley!

      This recipe just makes me want to say "nom, nom, nom." Such a festive and comforting combination! Meat-free stuffing is hard to come by (chicken stock is almost always used, even though there might not be meat) so I am excited to see this! I shared this recipe on my blog, I hope that is all right with you! Thank you for sharing!

      Reply
      • Ashley Jennings says

        November 22, 2014 at 6:40 am

        Thanks Renee! Have a great weekend!

        Reply
    12. marcie says

      November 21, 2014 at 7:46 pm

      I hated stuffing growing up -- apparently I needed your grandmother's! I really love it now, and this version sounds so different and delicious. And you can't beat that pretty orange color! 🙂

      Reply
      • Ashley Jennings says

        November 22, 2014 at 6:40 am

        Too funny! Apparently so! I could never get enough! And thanks Marcie!

        Reply
    13. Juliana says

      November 21, 2014 at 10:48 pm

      This is such a nice stuffing Ashley...like the idea of pumpkin and cheddar...thanks for the inspiration!
      Have a wonderful weekend 🙂

      Reply
      • Ashley Jennings says

        November 25, 2014 at 11:40 am

        Thanks Juliana! Have a great week!

        Reply
    14. Joanne Bruno says

      November 24, 2014 at 11:01 pm

      I am CONSTANTLY on the lookout for a good stuffing and this.is.it. Amazing.

      Reply
      • Ashley Jennings says

        November 25, 2014 at 11:41 am

        haha thanks Joanne! Have a wonderful thanksgiving!!

        Reply
    15. Jess says

      December 03, 2014 at 5:54 am

      Oh my goodness this recipe looks sooo good! Can't wait to try it when pumpkins are back in season here in Australia 🙂

      Reply
      • Ashley Jennings says

        December 05, 2014 at 7:08 am

        Thanks Jess! Hope you enjoy!

        Reply
    16. Kelley says

      November 09, 2015 at 4:53 pm

      I like the idea of having something a bit more substantial than bread and broth. I'm gonna try it!

      Reply
      • Ashley Jennings says

        November 10, 2015 at 7:31 am

        Thanks Kelley! Hope you enjoy!

        Reply
    17. Kirstie says

      November 21, 2015 at 10:16 am

      Wondering if it's possible to make a vegan version...know how to make/substitute for the cheese but the egg in this context...not sure ?

      Reply
      • Ashley Jennings says

        November 21, 2015 at 11:37 am

        Hey Kirstie! I've made stuffing without the egg before (my grandma's recipe doesn't call for an egg). The egg helps hold it together a bit, so if you don't use it, you won't get "clumps" of bread cubes when serving. But it still usually works okay for me without! I've never done it with this recipe in particular though.

        Reply
    18. Heather says

      November 24, 2015 at 4:58 pm

      Would using cornbread instead of regular bread be a bad idea?

      Reply
      • Ashley Jennings says

        November 25, 2015 at 8:58 am

        Hey Heather - We haven't tested this with cornbread so it's hard to say what would happen!

        Reply
    19. karen BAER says

      November 28, 2015 at 4:02 pm

      This was outstanding! I mixed the pumpkin in with GF bread stuffing -- it gave that extra boost! I had zero leftovers of this stuffing. Thank you for sharing!

      Reply
      • Ashley Jennings says

        November 30, 2015 at 7:16 am

        So happy to hear this Karen! Thanks for letting us know!

        Reply
    20. Heather says

      November 30, 2015 at 1:57 pm

      So I tried it with the cornbread and it was a huge success!

      Reply
      • Ashley Jennings says

        December 01, 2015 at 7:18 am

        Oh I'm so glad! And good to know that it works still with the cornbread!

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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