Baked Mini Pumpkins (4)


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Baked Mini Pumpkins (4)

4 mini pumpkins, 32 ounces total or 8 oz. Each
4 teaspoons butter
4 teaspoons maple syrup
4 teaspoons toasted pecans, chopped

Cut off pumpkin tops and scoop out inside of pumpkin. Be sure to remove seeds and stringy portions when doing this. Discard. Evenly divide butter and maple syrup between pumpkins. Top with pumpkin tops. Place pumpkins in a shallow baking dish and bake at 375 degrees F for 35 to 45 minutes or until tender. pumpkins should retain their shape after baking. Sprinkle pecans and cinnamon over each pumpkin cavity. Replace tops.
from Candian Living 20th Anniversary Cookbook
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