Baked Spiced Mini Pumpkins

Mini Pumpkins With Rice Pudding
Spiced Mini Pumpkins With Rice Pudding. Diana Rattray
Ratings
  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
106 Calories
6g Fat
12g Carbs
1g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 106
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 10mg 0%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 5%
Protein 1g
Calcium 23mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use these pumpkins to serve pumpkin pudding or custard, or fill the warm pumpkins with scoops of vanilla ice cream or a serving of apple cobbler. 

I fill these pumpkins with pumpkin rice pudding.

Ingredients

  • 6 mini pumpkins, about 3 to 3 1/2 inches in diameter
  • 3 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon

Steps to Make It

  1. Heat oven to 375°. F.

  2. Cut the tops off of the pumpkins, cutting about 1/3 of the way down so the whole top will come off. Scoop out seeds and scrape soft fibers out of the mini pumpkins. Scoop out of the top, also.

  3. Combine the melted butter, brown sugar, and cinnamon; put a few teaspoons in each pumpkin, brushing or swirling to coat the sides; brush more on the inside of the tops.

  4. Place the tops on the pumpkins. Arrange the pumpkins in a jelly roll pan or large baking pan with sides.

  5. Pour 3 to 4 cups of water in the pan, or to a depth of about 1/2 inch. Bake for 40 to 50 minutes, or until the pumpkins are tender.

Use these pumpkins to serve pumpkin pudding or custard, or fill the warm pumpkins with scoops of vanilla ice cream and serve immediately.