Even though Halloween is over, pumpkin season is still upon us. And I love to find creative and fun uses for pumpkins in the kitchen all the way through Thanksgiving. This Breakfast Stuffed Pumpkin would be a super fun and easy way to feed the family around the Holidays, or even as breakfast on Thanksgiving morning!

My local grocery place had pumpkins on sale for just one dollar and fifty cents, so I grabbed up one of the smaller pie pumpkins. They’re small, sweet, and meant to be used for cooking and eating unlike some of their larger cousins.

To lighten this breakfast casserole up, I used a turkey breakfast sausage and unsweetened almond milk. Both of those things really cut down on the calorie count. I also stuffed some spinach in there and used up some leftover ‘day old’ hardening bread. As you can tell, this recipe is a great way to use up leftovers from the week.

If you don’t like spinach or prefer another veggie instead, feel free to sway that in and make this stuffed pumpkin all your own. And YES the pumpkin is edible too. Though I wouldn’t so much suggest the skin as I would the meat of the pumpkin

Step-by-Step Photos: