Yes, you can eat mini pumpkins! They’re not just for decoration – so go ahead, remove them from your table tops, pluck them from their nests of Indian corn and fall foliage, and stick’em in the oven. You won’t regret it.
Baked Miniature Pumpkin Pies Sweet
1 each mini pumpkin (one per person)
1/2 Tbsp. brown sugar
1/2 Tbsp. butter
1/4 tsp. each ground cinnamon, nutmeg and cloves
Scoop of vanilla ice cream (optional)
Preheat oven to 400 degrees F. Cut off tops of pumpkins and scrape out all seeds and strings. Place butter and brown sugar inside the pumpkin and sprinkle with cinnamon, nutmeg and cloves. Put the pumpkin lid back on and place pumpkins in a baking pan. Bake for about 40 minutes or until tender. Optional: Serve with a small scoop of vanilla ice cream in the pumpkin.
Baked Miniature Pumpkins Savory
1 miniature pumpkin per person
Salt and freshly ground pepper
1-2 Tbsp. cream, milk, or mascarpone cheese
1 fresh or dried sage leaf
Grated Fontina or Gruyere cheese
Preheat oven to 400 degrees F. Slice off the top of each pumpkin, scoop out the seeds, and rub salt and pepper into the cavity. Pour in the cream, add the sage leaf and the cheese, replace the lid and bake in a pan until tender, 35 to 40 minutes.