I should have known. Bragging publicly on social media about any delicious unique recipe is going to result in requests for said recipe. And in the case of these delectable baked mini pumpkins, I am happy to oblige.  I think the original recipe came from the Los Angeles Times Food section, over 20 years ago!  I’ve not made them every year since, but when my family adds them to the Thanksgiving table, you can imagine the festive flare they add to the feast.

Thanksgiving table

Thanksgiving table

The first time I prepared these for Thanksgiving, I had doubts about their deliciousness, and also recognized there would be plenty of other dishes to compete with my pretty pumpkins. So, I made one per couple and placed them on small plates between settings.  It was a test of matrimonial maturity, as forks were flying in the battle to scoop out the creamy goodness.

I managed to drum up some old photos to feast your eyes on (taken pre awesome iPhone :\), but none of actual prep; I’ll add them later when I next make them.  I made promises to several people on Twitter yesterday that I would post this. You’re welcome. ;)

Multiply by desired # of pumpkins
1 mini pumpkin
salt and pepper
1-2 Tbsp. cream or milk
1 fresh sage leaf (dried will suffice)
grated Fontina, Gruyere or Emmentaler cheese

Preheat oven to 350F.  Slice off top 1/2 inch of pumpkin, just like you would a Halloween pumpkin, but on a reduced scale.  Scoop out the seeds (maybe 3 or 4) and rub salt and pepper into the cavity.  Pour in the cream and add a large sage leaf and grated cheese. Replace the lid.  Bake in a pan until tender, for 35-45 minutes.  If they are of varying sizes, some may cook more quickly.  Take care not to overcook or it may split and collapse. Enjoy!

Baked mini pumpkin, individual serving.

Baked mini pumpkin, individual serving.

Tips: After Thanksgiving, mini pumpkins become scarce in stores, as they’re usually considered a decoration.  I have bought some that kept just fine until Christmas.  *Please make sure you don’t use any pumpkins that have been shellacked!

You might also like: Travel Recipe: My “Spanish Madre’s” Gazpacho

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Irina September 24, 2014 at 9:00 am

I have had these a la Gina and they are truly amazing!! You NEED to save room to make sure you can indulge as they are rich and filling!!

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