The tiny cousins of carving pumpkins with names like Munchkins, Little Goblins and Jack Be Nimble are perfect single serving, edible containers for sweet filling like ice cream pudding or custards. Don’t forget that savory options like rice and risotto dishes are good options, too.
- 6 mini pumpkins about 3 inches in diameter
- 3 tablespoons unsalted butter melted
- 3 tablespoons brown sugar
- 2 teaspoons cinnamon or pumpkin pie spice
- chopped toasted pecans or hazelnuts if desired
Preheat oven to 375 degrees. Cut the tops off the pumpkins. Remove the seeds and strings. Set aside. Combine the butter, sugar and cinnamon. Generously brush the inside of the pumpkins with the mixture. Place the lids on top of the pumpkins and arrange in a shallow baking pan. Add enough water to the pan to a depth of 1/2-inch. Bake for 35 to 50 minutes or until the flesh is soft yet the pumpkin still holds its shape. Remove and set aside to cool slightly.
To serve, place pudding, custard or ice cream in the shell. Garnish with chopped nuts and serve immediately.
Makes 6 shells.
Photo by Jodi Miller