Sweet Dessert Miniature Pumpkins
This miniature pumpkin desert is a nice simple recipe that will wow your dinner guests. The amounts below was enough for 2 miniature pumpkins, just increase your butter, sugar and cinnamon as needed if doing more.
- miniature pumpkins
- 2-3 tablespoons of butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Preheat oven to 180° C
Cut off the tops of the miniature pumpkins with a sharp knife, and scoop out the insides with a spoon.
Melt butter and add sugar and cinnamon, stir to mix it all up.
Pour or spoon equal amounts into the pumpkin.
Swirl or brush butter mix to coat all the insides of the pumpkin as well as the underneath of the lid.
Put the lid back on the pumpkin, put into a large baking pan with about 25mm of water in the bottom of it.
Bake for 40 – 50 minutes or until the pumpkins are tender.
Serve with custard, pudding or a scoop of vanilla ice cream.
Check out the video of the ones I made.
How they tasted
It was a good combination of the sweet and savoury and worked really well with the Ice Cream melting in them, definitely something different and to try, looking forward to bringing you some savoury dishes with the pumpkins really soon.