Stuffed Holiday Mini Pumpkins Recipes

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STUFFED HOLIDAY MINI PUMPKINS



Stuffed Holiday Mini Pumpkins image

Not as much work as you might think. These little cuties are filled with a yam puree and topped with a brown sugar and pecan crumble. Cook time is going to vary depending on how large the pumpkins are.

Provided by sugarpea

Categories     Yam/Sweet Potato

Time 1h15m

Yield 4 mini pumpkins, 4 serving(s)

Number Of Ingredients 9

1 (17 ounce) can yams, packed in water (about 1 1/2 cups when mashed)
1 egg, separated
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 tablespoon butter, melted
4 tiny pumpkins
2 tablespoons melted butter
1/4 cup packed light brown sugar
2 -4 tablespoons pecans, chopped

Steps:

  • Preheat oven to 350°.
  • Drain yams and mash or puree in a food processor with egg yolk, salt, cinnamon, and melted butter; beat egg white until stiff and fold into yam puree.
  • Cut top 3/4" of pumpkins off and set aside; scoop pulp from pumpkin; spoon yam filling into pumpkins and set aside.
  • Topping: Mix topping ingredients together and sprinkle on top of filling in each pumpkin; partially spear each pumpkin with a toothpick near the top edge; push reserved pumpkin top onto the remaining portion of exposed toothpick until top sits firmly attached to pumpkin, like a tipped hat.
  • Bake pumpkins on a baking sheet until fork can pierce pumpkin shell in an inconspiuous place, 30-60 minutes depending on size of pumpkin.

Nutrition Facts : Calories 335.5, Fat 15.2, SaturatedFat 6.3, Cholesterol 75.8, Sodium 239.2, Carbohydrate 47.8, Fiber 5.4, Sugar 14.2, Protein 4.1

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