Best 3 Baked Mini Pumpkin Pots Recipes
Calling all pumpkin spice lovers: these baked mini pumpkin pots are the perfect fall dessert. With a creamy pumpkin filling nestled in a crisp, buttery crust, these individual pots de crème are sure to impress your guests. Best of all, they're easy to make and can be tailored to your own taste. Choose your favorite pumpkin pie spice blend, add a dollop of whipped cream or a sprinkle of chopped nuts, and you've got a delicious and festive treat that's perfect for any occasion. The article also includes recipes for a variety of other pumpkin-inspired desserts, including pumpkin cheesecake bites, pumpkin bread, and pumpkin cookies. So whether you're looking for a quick and easy snack or a show-stopping dessert, you're sure to find something you'll love.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED MINIATURE PUMPKINS
Individual baked pumpkins. Make one for every guest, festive and tasty. Originally submitted to ThanksgivingRecipe.com.
Provided by Kim Smith
Categories Side Dish Vegetables Squash
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 17.8 g, Cholesterol 2.7 mg, Fat 1.3 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.4 g
BAKED MINI PUMPKIN POTS
Provided by Lara Ferroni
Categories Egg Herb Side Bake Sauté Vegetarian Dinner Pumpkin Fall Winter Peanut Free Tree Nut Free Soy Free
Yield Makes 4 mini pots
Number Of Ingredients 9
Steps:
- » Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits.
- » In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through. Drain off any rendered fat and set aside.
- » Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined.
- » Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet. Bake for 40 minutes, until the pumpkins have soft- ened. 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 the heat to 400 degrees F and return the sheet to the oven. Bake for another 10 minutes, until the eggs are just set.
- » Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste.
MINI PUMPKIN PIES
Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
- Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
- Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12.2 g, Cholesterol 33.5 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 139 mg, Sugar 4.6 g
Tips:
- Choose the right pumpkin: Look for mini pumpkins that are about the size of a tennis ball. They should be firm and have a deep orange color.
- Cut the pumpkins in half: Use a sharp knife to cut the pumpkins in half from stem to bottom. Scoop out the seeds and pulp with a spoon.
- Brush the pumpkins with oil: Brush the inside of the pumpkin halves with olive oil. This will help them to brown and caramelize in the oven.
- Season the pumpkins: Sprinkle the pumpkin halves with salt, pepper, and any other desired seasonings.
- Bake the pumpkins: Place the pumpkin halves on a baking sheet and bake them at 400 degrees Fahrenheit for 20-25 minutes, or until they are tender.
- Fill the pumpkins: Once the pumpkins are cooked, fill them with your favorite fillings. You can use anything from chili to soup to salad.
Conclusion:
Baked mini pumpkin pots are a delicious and festive way to enjoy pumpkins. They are perfect for fall gatherings and parties. With a little creativity, you can make them as simple or as elaborate as you like. So next time you have a pumpkin on hand, try making a batch of these tasty treats. You won't be disappointed!
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