Miniature Pumpkins Betty Sederquist Photography

Baked Mini Pumpkins Recipe

Heat 3 tbsp olive oil in a pan over medium heat. Add the onion and garlic and sauté until fragrant, about 3 to 5 minutes. Mix stuffing. Add the minced meat, pumpkin puree, sautéed onion and garlic, pumpkin pie spice, salt, pepper, and herbs to a large mixing bowl. Gently stir until everything is well combined.

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Heat oven to 375 F. Cut the tops off of the pumpkins, cutting about 1/3 of the way down so the whole top will come off. Scoop out seeds and scrape soft fibers out of the mini pumpkins. Scoop out of the top, also. Combine the melted butter, brown sugar, and cinnamon; put a few teaspoons in each pumpkin, brushing or swirling to coat the sides.

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Place the dough rounds into greased 24-count mini muffin pan (s). Press the dough flat into the bottom of the crevice and up the sides. Evenly spoon cold filling into each unbaked crust, filling to the top. Bake mini pies until the center is just about set and edges are lightly browned, about 21-25 minutes.

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Preheat the oven to 350F. Grease or spray a half sheet pan and line the bottom with parchment, set aside. In a medium bowl combine the flour, baking powder, baking soda, salt, and spices. Whisk together and set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and brown sugar for 2-3 minutes or until fluffy.

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How to Make Mini Pumpkin Pies: Step 1: You start with mini-pumpkins. Step 2: You cut off the tops, scoop out the seeds, and fill them just as you would a crust if you were making a pumpkin pie. Step 3: When you've baked them until the filling is beginning to set and the squash is nearly tender, you top them with crust and bake them some more.

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Arrange a rack in the middle of the oven and heat the oven to 375°F. Cut the tops off 4 mini pumpkins (like a jack-o-lantern), or cut 2 acorn squash in half lengthwise. Scoop out and discard the seeds and fibers. Place cut-side up in a 9x13-inch baking dish. Place the lids next to the pumpkins.

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Instructions. Preheat oven to 350°F. Grease a mini muffin tin and set aside. In a bowl mix together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside. In a separate large bowl whisk together oil, brown sugar, eggs, pumpkin, milk and vanilla extract until smooth.

Mini pumpkins

Preheat oven to 350°F. Spray a 12-cup muffin pan with nonstick cooking spray. Roll out the pie dough on a floured surface to about 1/8- to 1/4-inch thick. Using a cookie cutter or wide-mouth lid, cut 12 circles, each 3 1/2-inch wide. Place discs inside muffin cups, molding the dough to the sides.

Stuffed Mini Pumpkins

Brush each miniature pumpkin with olive oil on the outside. Wrap each miniature pumpkin tightly in foil and place in an oven tray next to each other. Add a cup of boiling water to the oven tray and bake in the oven for 30 minutes or until tender. Wash and slice shiitake mushrooms into thin slices.

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Remove the pan from the oven and use a spoon to compress the stuffing a little. Pour 1 of the remaining 4 eggs into each pumpkin. Lightly cover the pumpkins with a sheet of aluminum foil. Increase.

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Steps. Sauté onion, garlic and dried meat in butter. Correct the salt if necessary and add the chopped parsley. Reserve. Precook pumpkins for 15 minutes in an oven at 350 degrees Fahrenheit.

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Step 1. Heat the oven to 350 degrees. Wash the pumpkins. With a small, sharp knife, remove the tops as if for a jack-o'-lantern. Scoop out the seeds and stringy insides with a spoon, leaving the flesh intact. Rinse, then rub with a pinch of salt and a few grinds of pepper. Step 2.

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baked mini pumpkins with jeweled rice. Preheat your oven to 400 degrees. Cut the top off of the mini pumpkins, scoop out the insides and discard the seeds. Drizzle a little bot of olive oil on the inside of each pumpkin and sprinkle with salt and pepper. Place the tops back on the pumpkins and place the pumpkins back into the oven.

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Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and then topping the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt + pepper. Roast for 15-20 minutes or until the pumpkins are just tender. Meanwhile, heat a large skillet over medium heat and add a.

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sprinkle of ground cinnamon. • sprinkle of sea salt. Directions. 1. Preheat the oven to 350 degrees F. Fill a small casserole pan with ¼ inch of water. 2. Carefully cut the top off the pumpkin, so that you can set the top back on for baking. Scrape out the seeds and pulp.

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Set them aside to cool. Meanwhile, in a pan, fry the mushrooms and garlic in a little olive oil (and bacon, if using) for about a couple of minutes or until cooked. Slice off the cooled mini pumpkin tops and scoop out the seeds. (Either discard or toast the seeds later with salt.) This leaves a hollow cavity to fill.