Yield: 8 servings
|8||Miniature pumpkins (3/4 lb ea)|
|½ cup||Light brown sugar|
|1 teaspoon||Vanilla extract|
|1¾ cup||Cooked quinoa (use Method 1)|
|¼ teaspoon||Pumpkin pie spice|
|The Versatile Grain|
|by Sheryl and Mel London|
|1 medium||Granny Smith apple peeled, finely chopped|
|A few drops of lemon juice|
|6||To 8 dried figs, diced|
|½ cup||Toasted pecans, coarsely broken|
|1 cup||Heavy cream|
|1 tablespoon||Fine sugar|
|Fig leaves for plates (opt)|
Slice off the stem ends of the pumpkins about 1 inch down, making a lid. Set the lids aside. Scoop out and discard the seeds and strings from the center, leaving about a ½-¾ inch wall. Place the pumpkins in one or two shallow baking dishes.
Preheat oven to 350øF and boil a kettle of water. In a large mixing bowl, add the milk and eggs and whisk to combine. Add the salt, sugar, vanilla and whisk again. Then stir in the cooked quinoa and the remaining ingredients except the heavy cream, sugar and brandy.
Fill each pumpkin with 4-5 tablespoons of the filling. Pour 1 inch of boiling water into the bottom of the pans and bake for 45-60 minutes.
Test the flesh of the pumpkin with the point of a knife to see if they are tender. Remove them from the oven and cool to lukewarm.
Whip the ream and sugar with a beater until stiff. Then whip in the brandy and set aside.
Serve the pumpkins warm on a fig leaf or a paper doily. Place the reserved lid on the side of the plate for decoration and spoon some brandied whipped cream on top of each pumpkin.
Submitted By DIANE LAZARUS On 10-17-95