I also love to eat pumpkin, but for some reason it never dawned on me that you could cook these cute little minis. I thought they were purely decorative, like those awful lacquered warty squash things. How in the world are those things considered decorative, anyway?
Open up the pumpkin, either by slicing off the top or cutting around the stem like a jack-o-lantern. Thoroughly scrape out the seeds and stringy stuff. Next time I'm going to make the opening of my pumpkin a little wider. Make sure yours is wide enough for easy filling and eating.
Then cut up some fresh apples, toss them with a little lemon juice, flour, brown sugar, oats, butter and walnuts and stuff it right inside the pumpkin. Really pack the filling in, smashing the apples a little, so you get as much as possible inside.
Bake the whole package for about 30 to 40 minutes in a 350 oven and you'll get a steaming personal sized apple crisp bubbling away inside a soft pumpkin shell.
Spoon some whipped cream on top and dust with nutmeg, or drizzle with maple syrup.
For each pumpkin dessert you'll need: 1/2 apple, peeled and chopped in small chunks, the juice of 1/2 lemon, 2 Tbsp brown sugar, 1 Tbsp flour, 1/2 Tbsp soft butter, 2 Tbsp chopped walnuts and 2 Tbsp oats. Just mix it and stuff it. Bake at 350 for 30-40 minutes until the pumpkin is soft.
And don't forget to eat all the soft creamy pumpkin, that's the best part!
This idea should help me make a dent in my mini pumpkin collection for sure---
Have a great Monday!
One year ago today---