Baked Spiced Mini Pumpkins Food

BAKED MINIATURE PUMPKINS

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.

MINI MERINGUE PUMPKINS

Steps:

• In a small bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Add pie spice and vanilla. , Place egg white mixture in a pastry bag fitted with a large star tip. Pipe 1-1/2-in.-diameter pumpkins onto parchment paper-lined baking sheets. In a small resealable plastic bag, combine the orange sugar and glitter. Seal bag; crush mixture to break glitter into small pieces. Sprinkle over pumpkins. , Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. , Carefully remove meringues from parchment paper. Cut leaf and vine shapes from fruit roll; attach to pumpkins with a dab of frosting. Store in an airtight container.

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.

PUMPKIN-SPICED MINI "CAKE" BALLS

Steps:

• 1. Beat pudding mix, spice and milk with whisk in medium bowl for 2 min. Stir in COOL WHIP.
• 2. Cut a thin slice off each donut hole; discard. Cut donuts in half; fill with pudding mixture. Press each together gently to secure.
• 3. Place cut-sides down on plate. Drizzle with chocolate.
• Variation: Do not cut slices off bottoms of donut holes. Prepare recipe as directed. Insert lollipop stick into center of each donut hole to serve.

MINI PUMPKIN SPICE LATTE PUDDINGS

Steps:

• Whisk together the pudding mix, espresso powder, pumpkin pie spice and salt. Add the milk and pumpkin purée. Beat with the whisk until thickened, about 2 minutes, then let rest for 5 minutes.
• While the pudding rests, crumble the ginger snaps. Add about 1 tablespoon of the crumbled cookies into each of 4 coffee cups or glasses. Add 2 tablespoons of pudding on top of the cookies in each cup. Then add another layer of cookies and another layer of pudding. Top each cup with a dollop of whipped cream and sprinkle a few more cookie crumbs on top. Serve immediately or refrigerate for up to 4 hours.

MINI PUMPKIN SPICE BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In medium bowl, stir cookie mix, butter and eggs until well blended. Spread in pan.
• Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Spread with frosting. Sprinkle with walnuts. For bars, cut into 6 rows by 4 rows.