Stuffed Holiday Mini Pumpkins |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Not as much work as you might think. These little cuties are filled with a yam puree and topped with a brown sugar and pecan crumble. Cook time is going to vary depending on how large the pumpkins are. Ingredients:
1 (17 ounce) can yams, packed in water (about 1 1/2 cups when mashed) |
1 egg, separated |
1/4 teaspoon salt |
1/8 teaspoon cinnamon |
1 tablespoon butter, melted |
4 tiny pumpkins |
2 tablespoons melted butter |
1/4 cup packed light brown sugar |
2 -4 tablespoons pecans, chopped |
Directions:
1. Preheat oven to 350°.
2. Drain yams and mash or puree in a food processor with egg yolk, salt, cinnamon, and melted butter; beat egg white until stiff and fold into yam puree.
3. Cut top 3/4 of pumpkins off and set aside; scoop pulp from pumpkin; spoon yam filling into pumpkins and set aside.
4. Topping: Mix topping ingredients together and sprinkle on top of filling in each pumpkin; partially spear each pumpkin with a toothpick near the top edge; push reserved pumpkin top onto the remaining portion of exposed toothpick until top sits firmly attached to pumpkin, like a tipped hat.
5. Bake pumpkins on a baking sheet until fork can pierce pumpkin shell in an inconspiuous place, 30-60 minutes depending on size of pumpkin.
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