Stuffed Holiday Mini Pumpkins

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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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