I usually wait until the week before Halloween to do pumpkin recipes here, but I just couldn’t hold back this year. Join me in diving right in to pumpkin madness. It’s seasonal and delicious!
Baked Spiced Mini Pumpkins
from Southern Food
Use these pumpkins for individual servings of pumpkin pudding, scoops of ice cream; or perhaps omit the cinnamon and brown sugar and fill with harvest rice or vegetable curry from the links below.
- 6 mini pumpkins, about 3 to 3 1/2 inches in diameter
- 3 tablespoons butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- Heat oven to 375°. F.
- Cut the tops off of the pumpkins, cutting about 1/3 of the way down so the whole top will come off. Scoop out seeds and scrape soft fibers out of the mini pumpkins. Scoop out of the top, also, if there are a few seeds remaining in the top.
- Combine the melted butter, brown sugar, and cinnamon; put a few teaspoons in each pumpkin, brushing or swirling to coat the sides; brush more on the inside of the tops.
- Place the tops on the pumpkins. Arrange the pumpkins in a jelly roll pan or large baking pan with sides. Pour 3 to 4 cups of water in the pan, or to a depth of about 1/2 inch. Bake for 40 to 50 minutes, or until the pumpkins are tender.
At this time of the year, pumpkin is a great addition to almost everything. Here it is featured in diverse recipes that range from sweet to savory and everywhere in between.