Got a houseful of mini pumpkins? Have a lapse of judgement at the farmers market? (Mine was selling a basket of 50 mini pumpkins for eight bucks on the day before Halloween.) This recipe was easy using my new kitchen gadget: the hack saw. It worked perfectly for cutting these little pumpkins and I can't wait to try it on the big guys.
The recipe recommends filling these with pudding or custard or scoops of ice cream. I have mine stored in the frig and plan on rewarming them to serve with pumpkin ice cream later in the week.
The guys ate them stuffed with pumpkin trifle; I had mine with ice cream. They were good with both. Just this morning (well, last night in Seattle), my daughter Robin, her husband Roger and their friends Heather and BJ sent me a picture of small baked pumpkins filled with applesauce. The possibilities are endless.