Stuffed Holiday Mini Pumpkins

"Not as much work as you might think. These little cuties are filled with a yam puree and topped with a brown sugar and pecan crumble. Cook time is going to vary depending on how large the pumpkins are."
photo by a user photo by a user
Ready In:
1hr 15mins
4 mini pumpkins


  • 1 (17 ounce) can yams, packed in water (about 1 1/2 cups when mashed)
  • 1 egg, separated
  • 14 teaspoon salt
  • 18 teaspoon cinnamon
  • 1 tablespoon butter, melted
  • 4 tiny pumpkins
  • Topping

  • 2 tablespoons melted butter
  • 14 cup packed light brown sugar
  • 2 -4 tablespoons pecans, chopped


  • Preheat oven to 350°.
  • Drain yams and mash or puree in a food processor with egg yolk, salt, cinnamon, and melted butter; beat egg white until stiff and fold into yam puree.
  • Cut top 3/4" of pumpkins off and set aside; scoop pulp from pumpkin; spoon yam filling into pumpkins and set aside.
  • Topping: Mix topping ingredients together and sprinkle on top of filling in each pumpkin; partially spear each pumpkin with a toothpick near the top edge; push reserved pumpkin top onto the remaining portion of exposed toothpick until top sits firmly attached to pumpkin, like a tipped hat.
  • Bake pumpkins on a baking sheet until fork can pierce pumpkin shell in an inconspiuous place, 30-60 minutes depending on size of pumpkin.

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I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
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