Baked Mini Pumpkin Pots Recipes

BAKED MINIATURE PUMPKINS

Baked Miniature Pumpkins image

Individual baked pumpkins. Make one for every guest, festive and tasty. Originally submitted to ThanksgivingRecipe.com.

Provided by Kim Smith

Yield 2

Number Of Ingredients 4

Ingredients

1 small sugar pumpkin
1 teaspoon brown sugar
½ teaspoon butter
2 pinches ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.

Nutrition Facts : Calories 79.2 calories, Carbohydrate 17.8 g, Cholesterol 2.7 mg, Fat 1.3 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.4 g

BAKED MINI PUMPKIN POTS

Baked Mini Pumpkin Pots image

Provided by Lara Ferroni

Categories Egg Herb Side Bake Sauté Vegetarian Dinner Pumpkin Fall Winter Peanut Free Tree Nut Free Soy Free

Yield Makes 4 mini pots

Number Of Ingredients 9

Ingredients

4 mini pumpkins (about 1 pound each)
4 ounces sweet or hot bulk sausage
5 eggs
4 pieces stale bread (any nonsweet kind), cut into cubes
1 tablespoon minced fresh sage, or 1 teaspoon dried
1 tablespoon minced Italian parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 teaspoons crème fraîche (optional)

Steps:

» Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits.
» In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through. Drain off any rendered fat and set aside.
» Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined.
» Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet. Bake for 40 minutes, until the pumpkins have soft- ened. Remove the pan from the oven and use a spoon to compress the stuffing a little. Pour 1 of the remaining 4 eggs into each pumpkin. Lightly cover the pumpkins with a sheet of aluminum foil. Increase the heat to 400 degrees F and return the sheet to the oven. Bake for another 10 minutes, until the eggs are just set.
» Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste.

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