Sunday, December 9, 2012

Don't Toss Those Iddy Biddy Pumpkins!

 Many of us get them each year, then toss them out right after Thanksgiving, sometimes even sooner.... those tiny little orange pumpkins that we use to adorn our tables and scatter amongst our Fall decorations and displays. They are so pretty and adorable. And kids love to paint faces on them for Halloween. But did you know that they are edible?!

Yes, they are just as edible as any Pie Pumpkin. Not only are they edible, but they are delicious!!! Inside, these pumpkins have a nice, thick wall. The seeds can be pulled out, cleaned, then saved for roasting or planting. But the pumpkins can be baked for a very tasty and nutritious meal. Bake several and scoop the soft meat out to make a delicious pie. They can be used for anything you would normally use pumpkins for.... they are pumpkins! It just might take a few of them. When baked, the meat of these wonderful little pumpkins is surprisingly sweet and very smooth and creamy. The texture is not at all stringy, just sweet and smooth. In fact, I find them to be even smoother and sweeter than many pie pumpkins.

There are many ways you can cook these pumpkins. You can even stuff the inside with your favorite meatloaf recipe and bake for adorable individual servings, but my favorite way is to just bake them as I do my Acorn Squash. Simply cut the tops off (much easier than you would think, but be careful that knife doesn't slip), remove the seeds (comes out easily and quickly), add a couple of your favorite ingredients, place the cut top back on, place in a shallow pan of water and bake. The following instructions is a little better detailed.

Baked Jack Be Little Pumpkins 

  • A few Jack Be Little Pumpkins (those iddy biddy orange or white pumpkins)
  • Butter
  • Sugar
  • Cinnamon
  • Water
Preheat oven to 350°F.

Wash pumpkins thoroughly.

Slice tops off of pumpkins. I like to make the cut at a slight downward slant. 

Remove seeds from pumpkin and set aside for whatever later use you choose for them.

Place pumpkins in a shallow baking pan, leaving a little space between each pumpkin.

Inside each pumpkin, add a pat of butter, a spoon of sugar, and a small sprinkle of cinnamon. (I like to use the True Cinnamon). The amounts of each ingredient are strictly up to personal taste.

Place top back on each pumpkin.

Pour water into your baking pan, around the pumpkins, until water is about 1/2-inch deep in pan.

Place in preheated oven and bake for 45 minutes to 1 hour, until pumpkins are tender and sugar filling has turned to syrup. Cook time will vary according to the size and number of your pumpkins. 

Serve hot with your favorite meal. I even like to eat them cold! These are so yummy!

No comments:

Post a Comment