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.


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


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.