Here's a side-dish mini-pumpkin recipe I got out of the Washington Post a couple of years ago. Probably to make custard-filled ones, you'd mix up any standard custard recipe, put a few tbsp in each, sprinkle with cinnamon or nutmeg and bake as below.
Slice off top ½" of each pumpkin, scoop out seeds. Rub cavity with salt and pepper. Into each pour 1-2 tbsp cream, milk or mascarpone cheese. Add 1 fresh or dried sage leaf to each, then top with grated gruyere or fontina cheese. Replace lid and bake in a shallow pan at 350F 35-45 min until just tender. Don't overcook or they will collapse or split.
Diana Hamilton 9 Nov 1994
Recipe By : From Washington Post From: Marjorie Scofield Date: 12-31-95 (00:28) (160) Fido: Recipes
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