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READY IN 1¼ hrs

Baked Miniature Pumpkins

Read Reviews (12)

"Individual baked pumpkins. Make one for every guest. Festive and tasty." — Kim Smith

Ingredients Edit and Save

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Original recipe makes 6 miniature pumpkin Change Servings

6 small miniature sugar pumpkins
2 tablespoons brown sugar
3 teaspoons butter

1 teaspoon ground cinnamon, or as needed
1 cup water, or as needed

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Cut off the top of each pumpkin, reserving the tops, and scrape out all of the seeds. Place 1/2 teaspoon butter and 1 teaspoon of brown sugar inside each pumpkin. Sprinkle ground cinnamon on the butter and brown sugar mixture. Put the pumpkin "lids" back on and arrange pumpkins in a baking dish with a little water in the bottom.
Bake at 350 degrees F (175 degrees C) until tender, about 45 minutes.

Kitchen-Friendly View

PREP 30 mins
COOK 45 mins
READY IN 1 hr 15 mins

Footnotes

Cook's Note:
These can also be baked in the microwave on high for about 10 to 15 minutes.
Editor's Note:
Miniature pumpkins are often used as fall decorations, so be sure your pumpkins haven't been treated to prevent spoilage.

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These were SO GOOD and my guests loved them. I didn't quite know what to expect but they were delicious and the look on everyone's face when I came out with a pumpkin on a plate was priceless. It is a really nice fall recipe.

—DJANCSEK

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Nov 13, 2003

This is an easy, beautiful way to serve sugar pumpkins! However, I would add more sugar, and salt for flavor-- otherwise the pumpkin can be a bit bland. Also, cook time needs to be at least 45 minutes, or the flesh is too crunchy. I will definitely serve these at Thanksgiving insetad of our traditional butternut squash!

—TSTANKUN

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16 Ratings

Dec 16, 2003

Mine were a undercooked so next time I'll leave them in the oven longer. It wasn't very flavorful so we cooked some cinnimon apples and put them inside the pumpkin, it was so much better!

—EDANDSMUCKERS

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Nov 09, 2004

Very yummy! this was a side dish tonight. Everyone loved it. I cut the pumpkins open with a pumpkin carving tool (halloween). I use it for most of my squash, easy to use. I used less cinnamon (eyed it) and a pinch of nutmeg. I will make this again soon. This will be a family fall favorite. Thanks for posting. I left the pumpkins in the oven over an hour just because I wasn't ready for them....they turned out perfect.

—sheflys

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Nov 25, 2003

I made five of these, stuffed them with apple-chicken curry and served them on a bed of rice with a long sprig of flat parsley around the stem. They were a huge hit. No one missed my next dinner party!

—BABYSILVERTOOTH

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Oct 26, 2005

We have always called these "jack-be-littles". Anyway, they make a great side dish when stuffed with creamed spinach. Cook them about an hour.

—pamyoung2008

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Oct 07, 2004

This was ok, sort of bland. I added some apple butter, and additional spices, but it still lacked flavor. But overall it was good, just plain.

—VALENZANO

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Oct 25, 2010

Great, YUMMMM!!!!!

—KirstiBug

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Nutrition

Calories
154 kcal
8%

Carbohydrates
34.3 g
11%

Cholesterol
5 mg
2%

Fat
2.5 g
4%

Fiber
2.5 g
10%

Protein
4.6 g
9%

Sodium
21 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Miniature Pumpkins

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 154
Calories from Fat: 22

% Daily Value *
Total Fat 2.5g 4 %
Saturated Fat 1.5g 8 %
Cholesterol 5mg 2 %
Sodium 21mg < 1 %
Potassium 1552mg 43 %
Total Carbohydrates 34.3g 11 %
Dietary Fiber 2.5g 10 %
Protein 4.6g 9 %
Sugars 10.6g
Vitamin A 672 %
Vitamin C 68 %
Calcium 13 %
Iron 37 %
Thiamin 23 %
Niacin 28 %
Vitamin B6 17 %
Magnesium 20 %
Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.