Roasted Mini Pumpkins

  • Servings: 12


  • 12 mini pumpkins
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground allspice
  • 6 tablespoons unsalted butter
  • 1/4 cup pure maple syrup
  • Salt and freshly ground pepper

How to make this recipe

  1. Preheat the oven to 400°. Using a grapefruit knife or a sharp paring knife, cut a ring around each pumpkin stem to form a lid; remove the lids and set aside. With a small spoon, scrape out the seeds and any membranes.

  2. In a small bowl, combine the cinnamon, nutmeg, and allspice and sprinkle the spices inside the pumpkins. Add 1/2 tablespoon of the butter and 1 teaspoon of the maple syrup to each pumpkin and season with salt and pepper.

  3. Set the pumpkins in a baking dish and add 1/2 inch of water. Replace the lids and roast the pumpkins for about 30 minutes, or until tender. Serve hot.

Contributed By Published November 1996

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