These cute look-alike pumpkins are an easy Halloween snack. They take no time to make and are thus also suitable for a crowd.
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Cute comes to mind when you see baked miniature pumpkins filled with Fontina or Gruyère cheese and sage gracing a holiday dinner table in the fall. Kids love them (and so do adults!) because they are individual, personal-sized, side dishes. They're really festive when served on small plates and set at each guest's place setting, and will evoke a chorus of "awws" when people sit down to eat. This delicious recipe could not be more simple to make, and the recipe is easily multiplied.
Did you know that pumpkins are a fruit? It's true and Baby Boos - or miniature pumpkins - are a variety known as Pump Ke Mon or Lil Pump Ke Mon, that can have variable-colored skin and are about 5 inches in diameter and 3 inches high.
Keep in mind that miniature pumpkins or baby pumpkins also are perfect serving vessels for soups, grains, desserts and more.
Recipe reprinted with permission from The Savory Way by Deborah Madison (Bantam Books).
Diana Rattray / The Spruce
These big, soft pumpkin cookies are sandwiched together with a fluffy cream cheese filling. Use a purchased cream cheese frosting if you're pressed for time.
Preheat oven to 350 degrees F (175 degrees C).
Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.
Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.
Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.
Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.
You can use pumpkin pie spice (also sometimes shortened to use Pumpkin Spice) or you can use cinnamon in this recipe. Either way is delicious!
If you do not have Pumpkin Spice, but would like to make it, below is a simple recipe:
Surprise your guests with a savory appetizer that looks just like a piece of pumpkin pie. It’s the perfect fall party finger food.
These easy, pumpkin pie-shaped appetizers will tease and please. Why? Because they’re actually made of cheese (along with a few assorted crackers).
Assemble your ingredients.
Slice cheese into thick wedges, slightly smaller than your Triscuit Thin Crisps.
Put cream cheese in a pastry bag. Pipe tiny dollops of cream cheese on the Triscuit Thin Crisps, the Chicken in a Biskit crackers and the wavy stick Chex Mix crackers. (You will need to combine two wavy stick Chex Mix crackers to create the top “crust” on each “slice of pie.”) Add a dollop of cream cheese on top of each cheese wedge for the “whipped cream.”
Assemble and accessorize cheese wedges with the crackers to create your pumpkin pie slices.
Reprinted courtesy of Houghton Mifflin Harcourt 2010
View Creamy Pumpkin Cheesecake Recipe Gif. It has just the right amount of pumpkin pie spice and. This pumpkin cheesecake is creamier and easier than the rest, thanks to one secret method and no water bath!
Ultimate Pumpkin Cheesecake The Pkp Way from www.thepkpway.com
Take your pumpkin cheesecake obsession to the next level by eating spoonfuls of creamy goodness out of mini pumpkins. You can turn up the volume by lacing the swirling batter with some extra spices like a touch of ginger or more cinnamon. This pumpkin cheesecake recipe is so rich, creamy and bursting with fall flavors!
With a graham cracker crust and a cream cheese whipped topping, this classic cheesecake makes a wonderful treat for any occasion. In all of the cashew cheesecake experimentation i've done so far on the blog, i haven't touched on pumpkin yet. When my husband and i started making more cheesecake, we added a pumpkin cheesecake recipe to our holiday dessert list. This mini pumpkin cheesecake recipe turns out perfectly smooth and creamy every time with loads of pumpkin flavor and just 3 net carbs per serving!
You can turn up the volume by lacing the swirling batter with some extra spices like a touch of ginger or more cinnamon.
Each forkful of this divine dessert includes creamy cheesecake for a little something extra, top with a thin layer of cream cheese frosting and finish with chopped pecans.
Your holiday menu needs this one on it!
This one is simple version of the.
Pumpkin cheesecake has become a fall and winter dessert classic for good reason.
Substitute 3/4 teaspoon each ground cinnamon and nutmeg.
Pumpkin puree is just pumpkin that's.
When i want to splurge on cheesecake, this is it.
Our mystery box has kept us well supplied with mini pumpkins this fall. For several weeks we’ve enjoyed them displayed on a white platter in the middle of the dining room table as a simple centerpiece. So lovely. But it turns out that mini pumpkins are not just decoration—they’re edible! Read on for recipes, ideas and inspiration…
For savory pumpkins:
Wash your pumpkins and cut off the top the same way you would a regular sized jack-o-lantern. Scoop out the seeds, hollow out a bit if necessary and stuff with a filling of your choice. Place on a sheet pan and roast in a 350 degree oven until the flesh is soft and the filling hot. Suggested fillings:
For sweet pumpkins:
Cut off the tops a little lower down to expose a larger surface area. Scrape out seeds and use the minis the same way you would a ramekin.
Of course, there are many crafty projects for mini pumpkins that don’t involve eating them:
Dana Velden's first book, Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook (Rodale Books) is available where ever books are sold. She lives in Oakland, CA.