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+ servings

Pumpkin Geragoor

A great savory casserole that uses pie pumpkins.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 6 servings


  • 2 small pie pumpkins
  • 1 ½ lb ground beef (uncooked)
  • ½ medium onion (coarsely chopped)
  • 1 cup fine (#1) bulgur (uncooked)
  • 2 cups water (beef broth may be substituted)
  • ground cinnamon, salt and pepper (to taste)
  • ½ cup chopped pecans (walnuts may be substituted)
  • drizzle of honey (optional)
  • 2 ½ tbsp butter (cut into small pieces)


  • Carefully cut pumpkins in half.  Place 2 pumpkin halves on a microwave-safe plate and cook on high power for 8 minutes, or until soft-enough to work with. You will have to do this in 2 batches. Allow pumpkin to cool.
  • Remove the seeds and stringy innards. (Note: you can save the seeds to roast later.) 
  • Scoop out the pumpkin pulp and place in a large mixing bowl. Add the remaining ingredients – except for the butter. Mix until combined.
  • Preheat oven to 350°F. Lightly grease a 9”x13” casserole dish.
  • Place the pumpkin mixture evenly in the casserole dish. Dot the top with little pieces of butter. Cover with foil.
  • Bake in the preheated oven for 45 minutes – 1 hour.
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