Baked Mini Pumpkins
Small sugar pumpkins baked whole with butter, maple, and spice pooled in the cavity. The flesh steams inside its own shell and stays sweet and silky. Each pumpkin is its own bowl at the table.
- Prep15 min
- Cook55 min
- Total1 h 10 min
- Serves4
AI-generated illustration
Contains:dairynuts
Ingredients
Method
- Cut a wide lid from the top of each of the mini sugar pumpkins as you would for a jack-o-lantern, then scrape out every seed and string with a spoon. Save the lids.
- Season the inside of each cavity with the salt, ground cinnamon, and ground nutmeg, rubbing the spices around the walls.
- Divide the unsalted butter, maple syrup, and brown sugar among the cavities, set the lids back on, and stand the pumpkins in a baking dish with a half inch of water in the bottom.
- Bake at 375 degrees F (190 degrees C) for 45 to 55 minutes, until a knife slides through the wall of a pumpkin with no resistance and the skins have darkened and wrinkled slightly.
- Lift off the lids, scatter the pecans over the melted butter inside, and return them uncovered for 5 minutes to toast.
- Serve each pumpkin whole, stirring the flesh into the buttery syrup at the bottom as you eat.
Notes
- Decorative gourds and painted pumpkins are not for eating; buy pumpkins sold as sugar or pie pumpkins.
