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Stuffed Mini Jack o Lanterns

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This Halloween recipe is perfect for the whole family! Let’s carve mini pumpkins and stuff them with mac and cheese for a spooky yet delicious dinner!

This quick and easy Halloween recipe is so delicious! And easy to customize!

Carve out a spooky face in your mini pumpkin and roast it up while stuffing it full of gooey, mac and cheese!
This delicious dinner is perfect for Halloween!
a carved and roasted pumpkin on a white mushroom plate
a roasted mini pumpkin stuffed with mac and cheese with a carved face

What Pumpkins are Best?

This recipe works with any variety of mini pumpkin. Ideally you’ll use a smooth pumpkin as it is difficult to carve a face out of the rippled pumpkins. Mini Sugar Pie pumpkins are great in this recipe for their ideal size, flavor, and it’s easy to carve!

Mac and Cheese Filled Pumpkin

This recipe has you make mac and cheese to fill your pumpkin. You can use a box mix of mac and cheese, or your favorite recipe in its place. Since I promote a plant based lifestyle I recommend using a vegan cheese like Dayia, Follow Your Heart, Miyokos, or you could make your own vegan cheddar cheese!

There are a lot of options for mix ins for your mac and cheese that pair really well with pumpkin. Green onion helps brighten everything up, smokey plant-based bacon adds depth, or mushrooms add a meaty element that is fantastic with pumpkin and mac.

Gluten Free Option!

To make this recipe gluten free swap out the all purpose flour for a gf flour while making the cheese sauce. Choose a gf pasta for the mac and cheese. I’ve had great results with gf chickpea pasta and rice pasta!

Looking for More Vegan Halloween Recipes?

  • Let’s get spooky with these Purple Skull Gnocchi’s! This vegan Halloween recipe is the ultimate comfort food, the gnocchi has a melt in your mouth texture. These gnocchi are vegan and can be made gluten free, all these need is your favorite sauce!
  • This Ultra Creamy Pumpkin Sauce is the best way to get into the fall season! It’s sweet, savory, rich, and perfect for pasta. This vegan pumpkin sauce is nut free and soy free- the key to this sauces richness is full fat coconut milk and freshly roasted pumpkin.
  • This is the ultimate cozy weather meal- Vegan Pumpkin Pasta Bake with plant based cheese, chanterelles, spinach, sage, high protein pasta, with bread crumbs on top.
  • These Easy Pumpkin Waffles are the perfect way to embrace fall for a sweet start to your day. Imagine these pumpkin waffles with your pumpkin spice latte, cozied up in a big sweater, after crunching on some leaves…
a carved and roasted pumpkin on a white mushroom plate

Stuffed Mini Jack O Lanterns

Carve out a spooky face in your mini pumpkin and roast it up while stuffing it full of gooey, mac and cheese!
This delicious dinner is perfect for Halloween!
Print Recipe
CourseMain, Main Course
Prep Time5 minutes
Cook Time1 day 25 minutes



Vegan Mac and Cheese

Stuffed Pumpkin

  • 4 Small Pumpkins Baby Boo, Casperita, Small Sugar Pumpkin, are all great varieties.


Mac and Cheese Filling

  • Boil water in a saucepan to cook noodles, and once the water is boiling add about 1 tbs of salt and your noodles
    Cook until el dente (slightly undercook the noodles)
    Set aside
  • In a saucepan melt the butter on the stove on medium high heat, then whisk in the flour for 2 minutes
  • Whisk in the soy milk, onion powder, garlic powder, and salt
    Reduce heat to Medium, continuing stirring for 5 minutes
  • Remove from heat
    Add in cooked noodles and green onions, stir to combine.


  • Cut out the top of your mini pumpkins and scoop out the seeds and inner strings. Lightly coat the inside and exterior of the pumpkins with a small amount of oil
  • Carve out the face of your pumpkin to create a spooky jack o lantern. Be mindful to not make any holes too large so noodles don't fall out
  • Fill the carved pumpkins with the mac and cheese, replace the top of the pumpkin so it is sealed
  • Place in the air fryer (or oven) and bake at 350F for 25 minutes, or until it is soft to the touch (leaves an indent when you touch the skin). Larger pumpkins may need up to 30 minutes


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By on October 27th, 2023

About Jessica Flowers

Jess Flowers is a multimedia specialist who creates vegan recipes using local and wild ingredients. Being plant based for over a decade, it is her mission to share delicious recipes that are made without animal products!

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