Pumpkin Stuffed Pumpkins
8 Servings
8 each mini fresh pumpkins
2 each eggs
16 ounces canned solid-pack pumpkin, not pie filling
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
2/3 cup half and half
1/2 cup orange juice
2 cups cream, whipped
2 teaspoons grated orange zest
Rinse petite pumpkins in cold water. Pierce with a knife in several places. Place into a baking pan. Bake @ 375 degrees for 45-60 minutes, until tender. Remove from oven, cool. Remove and discard tops from pumpkins. Scoop-out and discard seeds and strings. Combine eggs, pumpkin, sugar, cinnamon, ginger, allspice, and salt in a food processor. Process to a smooth puree. Add half & half and orange juice, pulse to blend well. Pour to within 1/2-inch of the top of prepared shells. Bake @ 375 degrees for 20-25 minutes, until set in the center remove from oven, cool. Place into individual dessert cups. Place a dollop of whipped cream on top of each. Garnish with grated orange zest. Serve at room temperature.
Source: TJ Hill - Appetites CateredFor more information about pumpkins:
Pumpkin Seeds, A Tasty Snack
Pumpkin and Leek Soup
Pumpkin Flan For a Howling Holiday
More seasonal articles by Jennifer A. Wickes:
Nut Season
Cranberries
The Sweet Potato Vs. The Yam
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