Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

In this recipe, pumpkin escapes the dessert pigeon hole and speaks of it's true potential.


  1. Prepare the small pumpkins as you would a jack-o-lantern (cut off top to make a lid, and scrape out the guts).
  2. Cover pumpkins inside and out with olive oil, then place one clove and sprig in each pumpkin.
  3. Put their tops on and bake on a cookie sheet in a 400 degree oven for 45 minutes or until pumpkin flesh is soft.
  4. Allow the pumpkins to cool, then remove the rosemary and scoop out the soft flesh.
  5. Leave 1/2 inch of flesh in your serving pumpkin.
  6. Puree the garlic and flesh, then return to the serving pumpkin.
  7. Great with crackers, or veggies as dippers.