Originally Posted by sparrowgrass
I did this with little pumpkins. I did not scoop the meat out of the pumpkin, just the seeds and goo. Filled them most of the way to the top with the same mix I use for pumpkin pie (recipe on the back of the Libby's pumpkin can). Baked on a foil covered cookie sheet til the custard was set. Added a plop of whipped cream at serving time.
The kids loved them.
Sparrowgrass, that's exactly what I did. I found out though, in the tasting, that the cooked pumpkin, though tasty in its own right, was sour by comparison with the filling. The next time I make it, I will combine Splenda, a little butter, and a touch of mollases together and rub the pumpking flesh with the mixture, to sweeten it a little.
I cooked the pumpkin tops in the microwave so that they could be placed on top of the desert. I think this desert woul be spectacular with whipped cream flavored like eggnog (add a bit of nutmeg to the cream before whipping it) and then set the pumpkin top on the mound of whipped cream.
Maybe some rum-flavored extract might be good mixed with the whippped cream as well.
Seeeeeeya; Goodweed of the North