Baked Mini-Pumpkins

November 1st used to be exclusively for rummaging though discount bins at Halloween stores for bulk quantities fifty cent fishnets. By 10am I’d be fully stocked for another year of mosh pit-ready legwear and maybe a skanky dress for less athletic nights out.  This year there was no fishnet expedition, just pumpkin snatching. Spending my time foraging for food rather than accommodating horrendous wardrobe choices was one of many recent red flags for encroaching “adulthood”, and I’m not quite ready to let go of my quarter-life crisis yet. But hey, we’ve got pumpkins to talk about.

Hopefully, you indulged in some moderate Freeganism over the past week and scored some free veggies.  I ended up with too many (to haul up the stairs to my apartment), so about half of my stash ended up being delivered to family members (who pretended to be enthusiastic) on the way home. Here’s a (crappy) picture of the spoils!

Yes, I know that jack-o-lantern/field pumpkins aren’t the variety of choice for cooking, but they were free and don’t taste awful. Nobody likes a squash snob, so stop it.

Today’s recipe will have to be tested on orange minis, but the white ones are definitely edible and cook up nicely with a few ingredients.

Baked Mini Pumpkins

Prep time: 5-10 minutes Cook time: 50 minutes – 1 hour


  • Miniature pumpkin
  • 1-2 packets (1-2 teaspoons) sugar
  • 1 tub Pumpkin Spice creamer
  • 2 pats ( about 2 teaspoons) butter
  • 1/4 teaspoon ground cinnamon


  • Knife
  • Small spoon
  • Deep baking tray

Wash your pumpkins and preheat the oven to 350.

Holding your knife at a slightly inward  angle,  cut the top off of the pumpkin and set it aside.

Use a small spoon to scrape out the pumpkin guts. Save the seeds for roasting later, and don’t bother cooking it if guts are dry or smell funny. Use it for a tea light holder or vase/centerpiece instead.

Dump sugar, butter, cinnamon, and creamer into the pumpkin and replace the top.

Fill the baking tray ( I used a loaf pan) with about 1/2″ of water (to prevent burning) and place the pumpkins in it.

Bake at 350 for 50 minutes or until desired tenderness is achieved. Poke it with a fork or toothpick to see if it’s done, kind of like drunk friends.

Yeah, it looks kind of homely… but there are a lot of ways to snazz it up. Maybe it’s because my pumpkins were white. Orange ones might taste better, just like racing stripes and the color red make cars go faster.

  • Stab each section with a whole clove (a la pomander) for flavor and aroma
  • Filling it with applesauce or mashed sweet potatoes before baking. If you go the sweet potato route and forsake the melted marshmallow on top, your guests cannot be held responsible for their behavior.
  • Stuff it with rice and colorful cooked veggis

Leave a comment and share how yours turned out!