Individual Pumpkin Stuffed Pumpkins

Course : Vegetables
Serves: 8
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8 medium fresh pumpkin
2 large egg
16 ounces canned pumpkin
3/4 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
2/3 cup half and half
1/2 cup fresh orange juice
2 cups cream
2 teaspoons orange zest

Preparation / Directions:

Rinse petite pumpkins in cold water pierce with a knife in several places place into a parchment-lined baking pan roast @ 375 degrees for 45-60 minutes, until tender remove from oven and allow to cool remove top and set aside remove and discard seeds and strings scrape gently to clean and set aside combine eggs, pumpkin, sugar, cinnamon, ginger, allspice, and salt in a food processor process to a smooth puree add half and half and orange juice pulse to blend well pour to within 1/2-inch of the top of prepared shells bake @ 375 degrees for 20-25 minutes, until set in the center remove from oven and allow to cool place into individual dessert cups top each serving with a dollop of whipped cream garnish with grated orange zest serve at room temperature


Nutritional Information:

267 Calories (kcal); 19g Total Fat; (60% calories from fat); 4g Protein; 23g Carbohydrate; 106mg Cholesterol; 111mg Sodium

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