Baked Mini Pumpkins Food

BAKED SPICED MINI PUMPKINS

Steps:

• Heat oven to 375 F.
• 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.
• 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.
• Place the tops on the pumpkins. Arrange the pumpkins in a jelly roll pan or large baking pan with sides.
• 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.

MINI PUMPKIN CAKES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Cut the tops from the pumpkins and set aside. Hollow out the centers of each pumpkin and place the pumpkins onto one of the prepared baking sheets. Prepare the cake mix according to the package instructions, stirring in 1/4 cup of the pumpkin seeds at the end. Pour some cake batter into each pumpkin, filling halfway. Sprinkle the top of each with the remaining 1/4 cup pumpkin seeds.
• Lightly brush the cut side of each pumpkin top with vegetable oil and sprinkle with sugar. Place the pumpkin tops cut-side down on the other baking sheet.
• Put both baking sheets in the oven. Bake the pumpkin tops for about 25 minutes, and then set aside to cool. Bake the batter-filled pumpkins until a wooden toothpick inserted in the centers comes out clean, about 1 hour. Cool completely on a cooling rack.
• Put a pumpkin top on each pumpkin cake and serve with maple syrup.

BAKED MINI PUMPKINS

Steps:

• 1. carefully cut the tops off the pumpkins. Clean out the seeds and guts with a spoon.
• 2. Sprinkle a pumpkin with 1/4 teaspoon nutmeg, cinnamon, ginger and allspice. Repeat with the other 3 pumpkins.
• 3. Place pumpkins in a single layer in a baking pan.
• 4. Bake at 350 degrees for 35 minutes.
• 5. Serve immediately.

MINI PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
• Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
• Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.

BAKED MINI PUMPKIN POTS

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.

MINI PUMPKIN CAKES

Steps:

• In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, water and maple flavoring until smooth; tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze. , In a small bowl, beat confectioners' sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin.