September through December is consider pumpkin season in the United States. They come in all sizes and shapes and can be cooked in many difference ways. When selecting one look for one that is firm, no bruises or soft spots, and a good orange color.
Pumpkin pie the probably the most though of dish from the pumpkin meat but there is so much more you can do. Pumpkins bread is popular around my house. In this recipe the pumpkin takes center stage.
Mini Baked Pumpkins
6 – mini pumpkins (should be about 3″ diameter)
3 – tablespoons butter (melted)
2 – tablespoons brown sugar
1 – tablespoons cinnamon
1 – tablespoon nutmeg
4 – cups water
Preheat oven 375º
Step 1: Wash the pumpkins good and towel dry. Cut off the top parts of the pumpkins. About 1/3 way down from the top. Scoop out seeds and scrape the soft fibers out of them. Also do the same for the top piece.
Step 2: In the melted butter mix the brown sugar, cinnamon, and nutmeg.
Step 3: Brush the mixture into the pumpkin. Be sure and coat all the inside and brush onto the top.
Step 4: In a baking pan with sides pour about 4 cups water. Place the mini pumpkins in the water, it should be about ½ inch up the side of the pumpkin.
Bake 40 to 50 minutes or until the pumpkins are tender.
Stuff with brown rice or other rice side dishes.
Let the pumpkin cool just a bit and fill with scoops of ice cream.
Let the pumpkin cool more and fill pumpkin or vanilla pudding
Serve alone, hot in a holiday bowl.