Baked Mini Pumpkins Recipes

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.

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 CHEESECAKES (NO BAKE)

Steps:

• Place crushed biscuits into a bowl and pour melted butter over them; mix until combined and the crust mixture holds together.
• Combine mascarpone cheese, pumpkin puree, sweetened condensed milk, sugar, cinnamon, nutmeg, and cloves in a large bowl. Beat using an electric mixer until filling is smooth and airy.
• Line 24 cups of a mini-muffin pan with paper liners. Press 1 teaspoon of crust mixture into the bottom of each cup. Spoon 1 teaspoon filling over each crust and smooth the top. Place a pecan on top of each.
• Chill cheesecakes in the refrigerator for 2 hours.

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.

BAKED PUMPKIN SPICE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 6-hole doughnut pans with cooking spray.
• Combine sugar, pumpkin puree, eggs, oil, pumpkin pie spice, salt, and baking powder for the doughnuts in the bowl of a stand mixer; mix until smooth. Gently stir in 1 3/4 cups plus 2 tablespoons flour until just combined. Divide batter among the 2 doughnut pans, filling each well about 3/4 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
• Remove doughnuts from oven and allow to cool for about 5 minutes. Gently transfer doughnuts to a wire rack (you can use a butter knife or small rubber spatula to help release them from the pan if needed).
• Combine sugar and pumpkin pie spice for the dusting on a large pie plate or in a resealable plastic bag. Gently coat doughnuts with the sugar mixture while still warm. Do wait until they have firmed up a little and aren't too fragile or they will crack and break. Best served warm.