those teeny tiny pumpkins

[Heidi3]

you know those tiny pumpkins that fit in the palm of your hands? you can fill them with the pumpkin custard recipe or the pumpkin cheesecake recipe before you cook it ...just clean and hollow them a bit pour the custard into them and back them on a tray...I bake the tops also so the color matches...about 350 until custard or cheese cake is done inside the pumpkin cool and serve topped with maple flavored whipped cream! Very cute I must say!

[Bren]

What a cute idea! Yep.... that is one I will be trying!

[not2late]

I like stuffing them with a good meat stuffing, put their cap on and bake them. Complete meal in its own individual serving dishes.

[Heidi3]

I like stuffing them with a good meat stuffing, put their cap on and bake them. Complete meal in its own individual serving dishes.

oh yeah this is a good idea!.....Like a ground lamb with pine nuts or something would be wonderful!!! I imagine you can put a quiche filling in them too!....

[NulloModo]

Is the skin of a mini-pumpkin edible? Do you think one could par-bake them, stuff them, then bake again and have a finished result that was entirely edible, pumpkin and all?

[MotherOfGizmo]

I don't know about the skin Nullo, I would think it would be like eating the skin on an acorn squash-way too tough.

[Heidi3]

Is the skin of a mini-pumpkin edible? Do you think one could par-bake them, stuff them, then bake again and have a finished result that was entirely edible, pumpkin and all?

any pumpkin skin is edible but the tiny ones are much more tender....I eat the whole thing!.....you only have to bake them one time with the filling and they are tender and edible... .extra fiber!...Just make sure you wash it first and look to see they have not been tossed with the gords and sprayed with varnish...if they are unusually shiney skip them they should be dull or satiny looking ....

[Heidi3]

MOG is right the bigger ones are too tough but I cook them enough to eat them too!!! but the tiny ones are perfet to eat the whole thing!!! IMHO

[MotherOfGizmo]

Good to know, all these pumpkin ideas sound yummy! And I just love the smell of pumpkin!

[Heidi3]

I do too..it is so wonderful to have something pumpkiny in the oven baking the whole house smells warm and seasonal!!!

[not2late]

I'll have to look in my recipe folder, but I used to have a Chinese soup recipe. The soup was cooked in a hollowed out Asian squash called a wintermelon. I bet something similar can be done with these mini pumpkins too.

[ztachick]

carb count

does anyone know the carb count on the lil pumpkins, i dont like the fitday thing it and me dont go togehter very well thanks, ivew never had pumpkin, can you fry it or you just bake it and then eat it? thanks

[not2late]

Link to pumpkin how to

http://www.fabulousfoods.com/features/featuring/pumpkins.html

[MotherOfGizmo]

I may have posted this a couple of weeks ago, but since we're on this pumpkin topic, Low Carb Luxury has several yummy sounding pumpkin recipes in the current online issue here's one, and the link to others-go to the link to see the pic of this soup being served in a pumpkin--looks delish!

http://www.lowcarbluxury.com/newsletter/lclnewsvol05-no11-pg3.html

Spiced Pumpkin Soup

·2 tablespoons canola oil ·
1 cup onion, diced ·
1 leek, sliced, white part only ·
1 1/2 teaspoons curry powder ·
2 cans (14 1/2 ounces each) chicken broth ·
1 can (29 ounces) pumpkin ·
2 tablespoons unsalted butter ·
1/4 cup heavy cream ·
1/2 cup lite coconut milk ·
1 tablespoon molasses ·
Salt, black pepper and cayenne pepperto taste ·
Roasted pumpkin or squash seeds (optional) ·
1/2 cup heavy whipping cream, whipped (optional) ·
Spice Leaves, parsley or snipped chives for garnish

In a 3-quart saucepan, heat oil over medium heat. Add onion, leek and curry powder. Cook 10 minutes, being careful not to brown. Add chicken broth and pumpkin. Bring to a boil, reduce heat and simmer 5 minutes. Add pumpkin mixture and butter to blender container, filling up to 4-cup capacity mark, or as manufacturer directs. Blend at lowest speed. Blend until smooth. Return to saucepan. Bring just to boil over medium-low heat. Mix in cream, coconut milk, and molasses. Season with salt, pepper and cayenne. To serve, ladle soup into bowls and garnish with pumpkin seeds, dollop of whipped cream and chives, parsley or chervil leaves. Roasted pumpkin or squash seeds: Coat sheet of foil with vegetable cooking spray or oil. With paper towel, rub as much of the fiber off the seeds as possible. Spread on foil and spray lightly with cooking spray. Sprinkle with salt. Roast at 350 degrees until lightly browned, about 10 mintes.

Makes 6 servings –– 6.3g effective carbohydrate per serving.

[Heidi3]

the coconut milk and molasses sound like wonderful tastes with the curry! I will have to try this one!