Jack The Pumpkin Recipes

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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

Categories     Side Dish     Vegetables     Squash

Yield 2

Number Of Ingredients 4

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

ROASTED JACK-BE-LITTLE PUMPKINS WITH MAPLE PANNA COTTA



Roasted Jack-Be-Little Pumpkins With Maple Panna Cotta image

Provided by Amanda Hesser

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

3 cups milk
4 cinnamon sticks
1 vanilla bean, split and scraped of pulp
6 Jack-Be-Little pumpkins
1 cup heavy cream
1/2 cup dark amber maple syrup
1 1/4-ounce envelope gelatin
2 star anise
3 cloves
3 allspice berries
2 cups mixed dried fruit (such as apricots, cranberries, prunes, cherries and figs)
2 cups freshly squeezed orange juice
1 cup Armagnac

Steps:

  • Preheat oven to 375 degrees. In a small pan, combine 2 cups milk, 2 cinnamon sticks and the vanilla bean. Bring to a boil, and immediately remove from heat. Allow to steep 10 minutes. Remove and discard cinnamon sticks and vanilla bean.
  • Slice tops from pumpkins, as close to the top as possible. Remove seeds and pulp. Place pumpkin bottoms cut side up in a roasting pan, and fill each pumpkin with heated milk, about 1/4 cup per pumpkin; reserve remaining milk. Place pumpkin tops in roasting pan cut side down. Cover pan with aluminum foil, and bake until tender, about 40 minutes. Remove from oven. When cool, discard liquid.
  • In a medium pan, combine remaining milk, cream, maple syrup and gelatin. Bring almost to a boil; remove from heat, and allow to cool. Fill pumpkin shells with this mixture, cover with plastic wrap, and refrigerate at least 4 hours, or overnight.
  • Place star anise, 2 remaining cinnamon sticks, cloves and allspice on a piece of cheesecloth. Tie securely with kitchen string. In a medium-size saucepan, combine the dried fruit, wrapped spices, orange juice, Armagnac and 2 cups water. Bring to a boil over high heat, and reduce heat to low. Simmer, stirring occasionally, until fruit is tender and there are about 6 tablespoons of liquid left in the pan. Discard spices.
  • Allow pumpkins to come to room temperature before serving. Place a pumpkin in the center of each of 6 plates, with a pumpkin top leaning against it. Spoon a little fruit and juice around each pumpkin, and serve.

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