Pumpkin Stuffed Pumpkins

Course : Vegetables
Serves: 8
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8 cups fresh pumpkin
2 large egg
16 ounces canned solid-pack pumpkin
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon salt
2/3 cup half and half
1/2 cup 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 baking pan bake @ 375 degrees for 45-60 minutes, until tender remove from oven, cool remove and discard tops from pumpkins scoop-out and discard seeds and strings 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, cool place into individual dessert cups place a dollop of whipped cream on top of each garnish with grated orange zest serve at room temperature


Nutritional Information:

248 Calories (kcal); 18g Total Fat; (65% calories from fat); 4g Protein; 18g Carbohydrate; 106mg Cholesterol; 116mg Sodium

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