Individual baked pumpkins. Make one for every guest, festive and tasty. Originally submitted to ThanksgivingRecipe.com.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

79.2 calories; protein 2.3g 5% DV; carbohydrates 17.8g 6% DV; fat 1.3g 2% DV; cholesterol 2.7mg 1% DV; sodium 10.2mg. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2006
I followed the Barefoot Contessa's suggestion and filled these with homemade applesauce and baked for about an hour. The pumpkin flesh was tender and delicious with all the flavor of the applesauce. My guests got such a kick out of them - they are perfect for a beautiful fall table! Read More
(75)
35 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/16/2006
I followed the Barefoot Contessa's suggestion and filled these with homemade applesauce and baked for about an hour. The pumpkin flesh was tender and delicious with all the flavor of the applesauce. My guests got such a kick out of them - they are perfect for a beautiful fall table! Read More
(75)
Rating: 5 stars
09/22/2007
Such a treasure. I purchased quite a few little pumkins from the farmers market and followed the directions. Then i made mashed Yams ad added a bit of brown sugar buter milk and spices. I filled the pumpkins with this and topped it with marshmellows. I placed in back in the oven under the broiler (to brown and melt marshmellows) and served them with the lids half-on. A real hit i will make this again anytime! Read More
(44)
Rating: 4 stars
11/02/2007
Interesting and fun. I couldn't find the pumpkins shown in the picture. When I saw mini's and asked if they were "sugar" pumpkins everyone said no they're only for decoration and not good for eating. So I used a lg sugar pumpkin and used this recipe as a filling. 1/4 teaspoon salt 1 medium tart apple thinly sliced 1 tablespoon raisins 2 tablespoons butter or margarine 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Read More
(28)
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Rating: 4 stars
11/28/2005
tasty and easy...Everyone loved them-even my mother who doesn't like pumpkin. The only problem was I wasn't sure how big or how small of the sugar pumpkin to pick. Read More
(18)
Rating: 5 stars
08/14/2005
I really loved this dish. Everyone thought it was a lovely decoration until I told them that they are to be eaten. They turned out lovely! The kids thought it was a hoot to eat them too. Read More
(15)
Rating: 5 stars
10/13/2003
These were SO GOOD and my guests loved them. I didn't quite know what to expect but they were delicious and the look on everyone's face when I came out with a pumpkin on a plate was priceless. It is a really nice fall recipe. Read More
(15)
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Rating: 4 stars
11/13/2003
This is an easy beautiful way to serve sugar pumpkins! However I would add more sugar and salt for flavor-- otherwise the pumpkin can be a bit bland. Also cook time needs to be at least 45 minutes or the flesh is too crunchy. I will definitely serve these at Thanksgiving insetad of our traditional butternut squash! Read More
(12)
Rating: 4 stars
12/16/2003
Mine were a undercooked so next time I'll leave them in the oven longer. It wasn't very flavorful so we cooked some cinnimon apples and put them inside the pumpkin it was so much better! Read More
(10)
Rating: 5 stars
07/27/2007
Made these for my sister's birthday in October. Everyone LOVED them and they made great centerpieces. I used slightly bigger pumpkins - just had to cut the tops to fit the oven. Put them in a pretty bowl to keep the sauce from oozing out. Read More
(8)