Ghapama Recipe (Armenian Stuffed Pumpkin with Rice and Dried Fruit)

This ghapama recipe is a whole pumpkin stuffed with buttery basmati rice, dried apricots, Craisins, toasted walnuts and almonds, honey, orange juice, and a cinnamon stick, then baked until the pumpkin is soft enough to slice into wedges. It’s sweet, cozy, and the kind of dish that makes everyone stop talking when you bring it to the table.

What Is Ghapama?

Ghapama is a traditional Armenian stuffed pumpkin. The pumpkin is hollowed out, filled with rice, dried fruit, nuts, and honey, then baked whole with its lid on. The name comes from a word that means “to cover” or “to close,” which makes sense, since the pumpkin bakes covered and sealed with its own lid.

When it comes out of the oven, you bring the whole pumpkin to the table, lift the lid, and cut it into wedges so everyone gets a piece of the soft pumpkin along with the sweet, buttery rice.

What to Serve with Ghapama

• Roast chicken or a holiday turkey
• Tourshi (Armenian pickled vegetables)
• A simple green salad or Fattoush Salad
• Cheoreg for the holiday table

The History and Traditions of Armenian Ghapama

Pumpkins aren’t originally from Armenia. They came over from the Americas around the 1800s, and Armenians made them their own. Ghapama became a way to celebrate the fall harvest, and over time it found its way to the table for the biggest celebrations of the year: New Year, Christmas (which Armenians celebrate on January 6), Easter, and even weddings. Pumpkins from the harvest were stored through the winter, and a stuffed pumpkin on the New Year table meant abundance and a sweet year ahead.

From what I’ve heard talking with Armenians who grew up in Armenia, fall is now the time of year when Ghapama is made. Here in the United States, a lot of Armenian families have made Ghapama part of Thanksgiving dinner. It sits right next to the turkey and the stuffing, and honestly, it’s often the first dish to disappear.

The Ghapama Song

Ghapama is probably the only dish with its own famous song. “Hey Jan Ghapama” is an Armenian folk song about neighbors who are drawn in by the smell of one family’s ghapama baking. Singer Harout Pamboukjian made it popular, and it’s still played at Armenian weddings and parties today. If you bring this to the table at an Armenian gathering, don’t be surprised if someone starts singing.

Why You’ll Love This Armenian Stuffed Pumpkin

• A true showstopper. A whole stuffed pumpkin on the table looks amazing for the holidays.
• Simple ingredients. Rice, dried fruit, nuts, honey, and orange juice.
• Sweet and cozy. Honey, cinnamon, and orange make the whole kitchen smell like the holidays.
• Perfect for Thanksgiving, Christmas, or New Year. It works as a side dish or a dessert.
• Nothing goes to waste. Save the pumpkin seeds to roast for a snack.

Ghapama Ingredients

• Pumpkin: One medium pie pumpkin, about 5 pounds. Sugar pie pumpkins are sweeter and less stringy than carving pumpkins.
• Basmati rice: Rinsed and parboiled so it finishes cooking inside the pumpkin.
• Dried apricots and Craisins: For sweetness and color.
• Walnuts and sliced almonds: Toasted for crunch.
• Honey: Brushed inside the pumpkin and drizzled on top.
• Orange juice: Keeps the rice moist and adds a bright, fresh flavor.
• Butter: For richness.
• Cinnamon stick: Broken in half and tucked in on top.
• Salt: Just a pinch in the rice water to balance the sweetness.

See recipe card for quantities.

Equipment for Baked Stuffed Pumpkin

• Large sharp knife
• Large spoon or ice cream scoop for cleaning out the pumpkin
• Medium saucepan and strainer
• Skillet
• Baking sheet or baking dish
• Aluminum foil

How to Make Ghapama

This comes together in four easy steps. The full recipe is in the card below.

1. Step 1: Prep the pumpkin. Cut off the top to make a lid, scoop out the seeds and strings, and save the seeds for roasting later.

2. Step 2: Make the filling. Parboil the rinsed rice for about 7 minutes and drain. Toast the chopped fruit and nuts in a dry skillet, then stir in the rice.

3. Step 3: Stuff the pumpkin. Brush honey inside the pumpkin and lid, add the rice mixture and orange juice, then top with butter, the cinnamon stick, and more honey.

4. Step 4: Bake. Put the lid on, spray the outside with cooking oil, cover with foil, and bake until the pumpkin is tender.

Hint: Make sure to put a cookie tray/baking sheet under the pumpkin because it will drip moisture that you don't want to burn at the bottom of your oven.

Ghapama Substitutions and Variations

Ghapama is very forgiving, and every family makes it a little differently. Here are some ways to make it your own:

• Dried fruit: Raisins, golden raisins, prunes, dates, dried cherries, dried figs, or dried apples.
• Fresh fruit: Diced apple, pear, or quince mixed into the filling, or fresh pomegranate seeds sprinkled on top after baking.
• Nuts: Pistachios, pecans, or hazelnuts. For a nut-free ghapama, leave them out.
• Toast in butter: For a richer filling, toast the fruit and nuts in a tablespoon of butter instead of a dry pan.
• Sweetener: Swap the honey for maple syrup or a sprinkle of brown sugar.
• Spices: Add a pinch of cardamom, ground cinnamon, or a little orange zest.
• Squash: No pumpkin? Use a kabocha or large acorn squash and start checking it sooner.

How to Store and Reheat Stuffed Pumpkin

• Fridge: Store leftover wedges in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F oven covered with foil for 15 to 20 minutes, or in the microwave.
• Freezer: Scoop the pumpkin and filling into a container and freeze for up to 2 months.

Ghapama FAQ

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Dinner Ideas

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Ghapama (Armenian Stuffed Pumpkin)

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A traditional Armenian stuffed pumpkin filled with basmati rice, dried apricots, Craisins, walnuts, almonds, honey, orange juice, and cinnamon, baked until tender. A showstopping side dish or dessert for Thanksgiving, Christmas, and New Year.

Author: Lindsay Lehrer

Print Pin Rate

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 40 minutes minutes

Total Time: 2 hours hours 5 minutes minutes

Cost: $9

Servings: 8 servings

1x2x3x

Equipment

• Large knife
• saucepan
• strainer
• Skillet
• baking sheet
• Aluminum foil
• cutting board

Ingredients

• 1 medium pie pumpkin about 5 lbs
• 1 cup basmati rice rinsed
• 2 cups water
• Pinch of salt
• ⅓ cup dried apricots chopped
• ⅓ cup Craisins chopped
• ⅓ cup walnuts chopped
• ¼ cup sliced almonds
• 3 tablespoons honey divided
• ½ cup orange juice
• 3 tablespoons butter
• 1 cinnamon stick broken in half
• Cooking spray

Instructions

• Preheat the oven to 375°F.
• Cut the top off the pumpkin to make a lid. Scoop out the seeds and strings. Set the seeds aside to roast later.
• Add the rinsed rice, water, and a pinch of salt to a saucepan. Bring to a boil and cook for about 7 minutes, until the rice is partly cooked. Drain off all the liquid.
• While the rice cooks, add the apricots, Craisins, walnuts, and almonds to a dry skillet over medium heat. Toast for about 5 minutes, stirring often, until fragrant.
• Stir the drained rice into the fruit and nut mixture.
• Brush 2 tablespoons of honey all over the inside of the pumpkin and the underside of the lid.
• Spoon the rice mixture into the pumpkin without packing it down. Pour the orange juice over the filling.
• Top with the butter, the cinnamon stick halves, and the remaining 1 tablespoon of honey.
• Put the lid on the pumpkin, spray the outside with cooking spray, and cover the pumpkin with foil. Set it on a baking sheet.
• Bake for 1 hour at 375°F, then raise the oven to 425°F and bake 40 minutes more, until a knife slides easily into the side of the pumpkin.
• Bring the pumpkin to the table whole, lift the lid, and cut into wedges to serve.

Notes

Tips

Use a sugar pie pumpkin. Carving pumpkins are watery and stringy. Larger pumpkins need more time. Check with a knife and add 15 minutes at a time if needed.

Notes

For a richer filling, toast the fruit and nuts in 1 tablespoon of butter. Roast the pumpkin seeds with a little olive oil and salt for a snack.

Nutrition

Calories: 260kcal