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Gluten-Free Pecan and Date Stuffed Pumpkin

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Makes: 1 pumpkin


  • 1 pumpkin, approximately 3 lbs, perhaps a small sugar
  • Sea salt and freshly ground white pepper
  • 1 loaf gluten-free bread, cut into 1/2 inch chunks
  • 2 Tbsp. nutritional yeast
  • 1/3 cup pecans, very finely chopped
  • 6 large dates, coarsely chopped
  • 3 garlic cloves, chopped
  • 1 medium sweet onion, coarsely chopped
  • 1/4 cup fresh basil, chopped
  • 1 tsp. all-spice
  • 1 Tbsp. Amazing Meal Chocolate Infusion
  • 1 tsp. chili powder
  • 1/2 cup Greek plain yogurt
  • 1 tsp. black sesame seeds


  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.  Hollow the pumpkin by cutting a cap on the top, removing the insides and setting aside.  Season with sea salt and pepper, place onto the baking sheet.
  3. In a large mixing bowl, combine bread, yeast, pecans, dates, garlic, onion, basil, all-spice, Amazing Meal and chili powder; mix well to combine.  Transfer mixture into the pumpkin.
  4. Place pumpkin into the oven for 2 hours or until insides are bubbling and pumpkin is tender.
  5. Remove from oven, set aside to cool for 3-5 minutes.
  6. In a separate smaller bowl, combine Greek yogurt with sea salt and pepper.
  7. To serve, portion pumpkin mixture and pumpkin flesh onto plates. Top with a dollop of the Greek yogurt and a sprinkle of black sesame seeds.
  8. Enjoy!