As promised from Thursday's post on Halloween Traditions: Here is the little pumpkin recipe!Last autumn, we attended a spectacular wedding, where as part of the entre, we were served a mini pumpkin on our plates. This little pumpkin was so delicious, it very well could have been the dessert. We decided to try to replicate the recipe and this was what we came up with. Begin by taking 5-6 mini pumpkins and carefully cut of the tops {so they may be saved + replaced like a jack 'o lantern} then remove the seeds and strings. Place the pumpkins, lids on, in a baking dish with about 3-4 cups of water in the bottom of it, and bake in the oven for 40 minutes at 375'.
While the pumpkins are roasting, I took 2 bananas and sliced them. We sauted the bananas along with 2 Tbsp. of butter and 1Tbsp. of cinnamon {more cinnamon if you like}. After the bananas are mostly mush and combined thuroughly with the butter and cinnamon, remove from the heat and put into the food processor. Once the pumkins are finished roasting, pour most of the water out of the baking dish. Use caution as the pumpkins are hot. I used an oven mit to hold the pumpkins and scoop out the meat of the pumpkin into the food processor. Don't completely empty the pumpkin, as you will want to use the pumpkin shell for serving. We added about 2 tsp. of vanilla and a pinch of salt, then blended away. Fill your pumpkin shells with the mix + put back in the oven {pumpkin lids on} for about 15 minutes, to warm through until the rest of your meal is ready to serve.
I have to say that we did a pretty great job of recreating what we had tasted at that fabulous wedding! The littles thought it was so cool to have a mini pumpkin on their plates...I never thought I'd see them eating pumpkin...that looked like an actual pumpkin and enjoying it! I hope you give this fun holiday treat a go, whether it is for Halloween or theThanksgiving season...I know I can't wait to make these little punkin's again
While the pumpkins are roasting, I took 2 bananas and sliced them. We sauted the bananas along with 2 Tbsp. of butter and 1Tbsp. of cinnamon {more cinnamon if you like}. After the bananas are mostly mush and combined thuroughly with the butter and cinnamon, remove from the heat and put into the food processor. Once the pumkins are finished roasting, pour most of the water out of the baking dish. Use caution as the pumpkins are hot. I used an oven mit to hold the pumpkins and scoop out the meat of the pumpkin into the food processor. Don't completely empty the pumpkin, as you will want to use the pumpkin shell for serving. We added about 2 tsp. of vanilla and a pinch of salt, then blended away. Fill your pumpkin shells with the mix + put back in the oven {pumpkin lids on} for about 15 minutes, to warm through until the rest of your meal is ready to serve.
I have to say that we did a pretty great job of recreating what we had tasted at that fabulous wedding! The littles thought it was so cool to have a mini pumpkin on their plates...I never thought I'd see them eating pumpkin...that looked like an actual pumpkin and enjoying it! I hope you give this fun holiday treat a go, whether it is for Halloween or theThanksgiving season...I know I can't wait to make these little punkin's againBon Appetit!
And have a great weekend!!
xo.
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