These fun and festive pumpkins are not just for show, their sweet and tender taste make them a perfect accompaniment for all of your favorite holiday foods. Look for these little pumpkins at the farmers’ market; if you can’t find them, larger pie pumpkins or acorn squash can be substituted.
Baby pie pumpkins 1 teaspoon melted butter per each pumpkin 1 tablespoon maple syrup per each pumpkin dash cinnamon and nutmeg per each pumpkin
Place the rack in the center of the oven. Preheat the oven to 425 degrees.
Cutting 1-2 inches around the stem, cut a “lid” for each pumpkin. Scoop out the seeds from the body of the pumpkins. Scrape the seeds from the bottom of the lids.
Place the lids back onto the pumpkins and set the pumpkins onto a large sheet pan. Roast for 30-40 minutes, depending upon the size of the pumpkins. They are done when tender to the touch.
Let cool on the rack for 5 minutes.
Gently transfer the pumpkins to a decorative platter. Drizzle the melted butter and maple syrup around the insides of the pumpkins. Sprinkle with the cinnamon and nutmeg. Close the lids and serve warm.