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Stuffed Holiday Mini Pumpkins

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“Not as much work as you might think. These little cuties are filled with a yam puree and topped with a brown sugar and pecan crumble. Cook time is going to vary depending on how large the pumpkins are.”
READY IN:
1hr 15mins
SERVES:
4
YIELD:
4 mini pumpkins
UNITS:
US

Ingredients Nutrition

  • 1 (17 ounce) can yams, packed in water (about 1 1/2 cups when mashed)
  • 1 egg, separated
  • 14 teaspoon salt
  • 18 teaspoon cinnamon
  • 1 tablespoon butter, melted
  • 4 tiny pumpkins
  • Topping
  • 2 tablespoons melted butter
  • 14 cup packed light brown sugar
  • 2 -4 tablespoons pecans, chopped

Directions

  1. Preheat oven to 350°.
  2. Drain yams and mash or puree in a food processor with egg yolk, salt, cinnamon, and melted butter; beat egg white until stiff and fold into yam puree.
  3. Cut top 3/4" of pumpkins off and set aside; scoop pulp from pumpkin; spoon yam filling into pumpkins and set aside.
  4. Topping: Mix topping ingredients together and sprinkle on top of filling in each pumpkin; partially spear each pumpkin with a toothpick near the top edge; push reserved pumpkin top onto the remaining portion of exposed toothpick until top sits firmly attached to pumpkin, like a tipped hat.
  5. Bake pumpkins on a baking sheet until fork can pierce pumpkin shell in an inconspiuous place, 30-60 minutes depending on size of pumpkin.

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