Thursday, November 7, 2013

Holiday Recipe ~ Baked Mini Pumpkins

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I am not a huge pumpkin fan, but this is one recipe that I tear up every year.  For as long as I can remembered, my mom has baked mini pumpkins once or twice a season when they hit the store.  It's a lot like having a crust less pumpkin pie, right out of the pumpkin!  This is so easy to do, and the house smells fantastic while it's baking.  I really don't have measurements for this as each pumpkin is different in size, but I have yet to bake a mini pumpkin I do not like.



Ingredients:

Mini Pumpkins
Butter
Brown Sugar
Pumpkin Spice
Ground Cloves
Ground Nutmeg
Ground Cinnamon
Vanilla Extract




Directions:

Preheat over to 450.  Cut the crown off pumpkins at and angle (like you are going to carve a pumpkin).  Take a spoon and scrape inside of pumpkin to clear out seeds and stringy fibers.  Rinse out inside to make sure all seeds are out.  Pack hollowed out pumpkin with 1-3 tablespoons brown sugar (varied depending on size of pumpkin) and then add 1-3 tablespoons butter.  Add a drop or two of vanilla extract along with a sprinkle or two of your favorite pumpkin pie seasoning.  Put lid back and place stuffed pumpkins on cookie sheet.   Bake for 45-60 minutes.  Let cool slightly, then take spoon and carefully scrape the meat of the pumpkin from the sides of the skin, and mix with the buttery sauce.  Serve immediately with spoon.