I love these little gems, my mini incredible edible pumpkins.
They are cute, decorative and well Edible too! What’s not to love?
Cute, Decorative and Edible! The Mini Pumpkin Click To Tweet
I thought they could only be used as decorations when I found out you could actually eat them too, I was very excited.
The Incredible Edible Mini Pumpkins
We had two varieties in the garden this year
Jack be little – a very small squatty Pumpkin
And Wee-B-Little, slightly larger and rounder
I’ve cooked both – and liked the Wee-B-Little better.
Everything I read said: Cook for 30 minutes…
I found that not to be true if they’re stuffed,
The first pumpkin I cooked was a jack be little.
- I cut an opening at the top and scooped out the seeds. The Little size made that a bit of work.
- I stuffed it with some raisins, instant oatmeal, maple syrup, cinnamon and a bit of nutmeg and nuts.
- I placed the stuffed pumpkin with top in an oven proof dish with a bit of water in it, and covered it all with aluminum foil. I cooked it in the toaster oven at 350 degrees for about 30 minutes.
The filling tasted good, but the pumpkin needed more cooking.
My Second Attempt
- I made two Wee-B-Little pumpkins. This time I even saved the seeds – for a little pumpkin it sure had a lot of seeds. Wish I had snapped a photo!
- This time my filling was Purely Elizabeth Ancient Grain Oatmeal, maple syrup, nuts and dried cranberries. I used cinnamon, nutmeg and a pinch of cloves for the filling and topped with it a bit of butter.
- I cooked these as above, but in the oven and cooked it until a fork could pierce the side.
Again the filling was tasty, but we felt it still could have cooked longer!
- This time I cooked the pumpkin first, for about 15 minutes,
- Then I filled it with some cooked quinoa, the instant oatmeal, maple syrup, diced apples, nuts, and spices.
- I cooked it until the filling was cooked through and the apples soft
- this was good, the pumpkin was cooked nicely but …
– of course there is a but right? We felt the flavors didn’t blend well that way!
I have yet to try another stuffed pumpkin but …. I did make some very delicious pumpkin pancakes!
When you cook the pumpkins and scoop out the filling the mini pumpkins it gives you a nice amount for baking and it was more than enough to create a pumpkin pancake breakfast!
I didn’t write my recipe down but here is a rough idea of the recipe
- 1 cup Whole Milk
- 1 Egg
- 1/2 -3/4 Cup Pumpkin Puree
- 1 cup Whole White Wheat Flour Freshly Ground if possible
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 2 tablespoons Pure Maple Syrup
- 3/4 teaspoon Cinnamon
- a pinch of nutmeg and cloves
Mix all in a blender
Cook on a hot, seasoned, griddle
Will make 4-6 large pancakes
I still have a few mini pumpkins around the house – I’ll be trying some other pumpkiny recipes.
Next season – We’ll be sure to have plenty of mini pumpkins to cook with, decorate with, and of course for our little ones too.
The Mug Mats shown in the photos are made with Island Batik Fabrics and are available for sale at Del~Lillian’s on Etsy
Adele, Blogging the Creative Life
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