Mini Pumpkins Filled

KLM-Pumpkin-image-2-1

Pull out your pashminas, fall is in full swing! Grab your pumpkin spiced latte and check out our 3 favorite warm-your-belly filled pumpkin recipes to make for your next meal! We think everything tastes better in a tiny pumpkin.

Savory Bread Stuffed Pumpkins
This delicious homemade stuffing is bubbling with ooey, gooey cheese.
6 small pumpkins
Salt and freshly ground pepper
¼ lb. stale bread, cut into ½” chunks
½ C. cup each of thinly sliced onions and mushrooms, sautéed in butter to golden brown
¼ lb. cheese, such as Gruyere or
Emmenthal, cut into ½”chunks
3 garlic cloves, chopped
¼ C. snipped fresh chives
1 Tbs. minced fresh thyme
1/3 C. heavy cream
Pinch of freshly grated nutmeg

Center a rack in the oven and preheat to 350° F. Line a baking sheet with a silicone baking mat, parchment paper, or foil.
Cut a cap off of the top of the pumpkin. It’s easiest to work your knife around the top of the pumpkin at a 45-degree angle. Clear away the insides of the pumpkin using a grapefruit spoon. Season the inside, generously, with salt and pepper, and put them on the baking sheet.
Toss the bread, cheese, garlic, onion, mushrooms and herbs together in a bowl. Mix the cream with nutmeg, salt and pepper and wet the bread filling with a bit of this mixture. Test for seasoning. Pack the filling into pumpkins until well filled. Evenly pour the cream over the pumpkin. You don’t want the ingredients to swim in cream, but you do want them nicely moistened.
Put the cap in place and bake for about 1 hour—check after 45 minutes. You want the filling to be bubbling and the flesh tender enough to be pierced easily with the tip of a knife. Remove the cap during the last 15 minutes so that any excess liquid can evaporate and the tops brown.

Creamy Spinach and Porcini Risotto Stuffed Pumpkins

½ oz. dried porcini or other dried mushrooms
1 C. boiling water
5 C. vegetable stock, more if needed
3 Tbs. olive oil
1 onion, chopped
2 C. arborio rice
¾ tsp. salt
1/3 C. dry white wine
½ lb. chopped baby spinach
¾ C. grated Parmesan
2 Tbs. butter
6 small pumpkins

Preheat oven to 350°. Carefully slice the top of each pumpkin and using a grapefruit spoon, scoop out the inside being careful not to puncture the bottom of the pumpkin. Season the inside, generously, with salt and pepper, and put them on the baking sheet. Cover with a damp paper towel and set aside until ready to use.

In a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes. Remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with a paper towel. Add the stock to the mushroom-soaking liquid; bring to a simmer.
Rinse the mushrooms well to remove any grit, chop them, and set aside. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and salt and stir until the rice begins to turn opaque, about 2 minutes. Add the wine and the chopped mushrooms. Cook until the liquid has been absorbed.
Stir ½ cup of simmering broth into the rice and cook, stirring frequently, until the broth has been absorbed. The rice and the broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding the broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup. Cook the rice until almost tender, about 25 minutes, and add the spinach. Cook, stirring, until the rice is tender, about 5 minutes longer. You may not need to use all the liquid, or you may need to add more stock or wine. Mix in the Parmesan cheese and butter.
Fill each pumpkin with risotto and place pumpkin cap on each pumpkin. Put them on a baking sheet. Bake for 35-45 minutes or until the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife.

Apple Compote Stuffed Baby Pumpkins

6 small pumpkins
4 firm tart apples, peeled and diced- we love Honey Crisp
¾ C. dried cranberries
1 C. brown sugar
¾ C. maple syrup
2/3 C. toasted pecan pieces
2 tsp. cinnamon
2 tsp. ginger
2 tsp. nutmeg
6 Tbs. butter
2 C. heavy cream
1 tbs. vanilla
1 C. powdered sugar

Cinnamon Sugar

Cut the tops off each pumpkin. Using a grapefruit spoon, scoop out the insides.

Mix the apples, cranberries, toasted pecans, brown sugar, maple syrup and spices together. Fill the pumpkin with the mixture and dot with butter.

Place on a cookie sheet and bake at 350 for 1-1½ hours, until the pumpkin is tender when you poke it with a fork.

While the pumpkins bake, whip cream, vanilla and powdered sugar until stiff peaks form. Keep refrigerated until ready to use. Serve pumpkins with a dollop of whipped cream and a dusting of cinnamon sugar.