This is the time for miniature pumpkins, so I this a fun take on traditional pumpkin pie throughout the holiday season, If your pumpkins are slightly larger, this filling amount will make six; if smaller, you should have enough for eight. Pro tip: Bake any excess filling in an oiled ramekin. Sprinkle leftover topping over a dish of fruit and yogurt
- 1-1/2 cups pumpkin puree
- 1/4 heaping teaspoon ground cinnamon
- 1/4 heaping teaspoon ground nutmeg
- 1/4 heaping teaspoon ground ginger
- Dash of allspice
- 3/4 cup half-and-half or heavy cream
- 1/4 cup plus 2 tablespoons Sweetener Of choice
- 1 whole egg
- 6-8 Jack Be Little pumpkins, strings and seeds removed (reserve tops)
- 1 cup Snickerdoodle Quest Cookie
- 1/4 cup toasted pumpkin seeds, ground
- 1/4 cup toasted almonds, ground
- 1 tablespoon butter
- 1 tablespoon safflower oil
- Preheat oven to 350°. In a medium bowl, combine pumpkin purée, spices, half-and-half, sugar, and egg, mixing well. Reserve.
- . On a baking sheet, bake pumpkins and tops until they begin to soften, about 10 minutes. Remove from oven and fill with pumpkin mixture. Return to oven and bake until filling is set, 30–45 minutes. (Start checking at 15 minutes and rotate pan as needed.) Remove from oven.
- In a medium bowl, combine gingersnaps, pumpkin seeds, almonds, butter, and oil, mixing well to combine. Transfer gingersnap mixture to a rimmed baking sheet and bake until dry, about 10 minutes.
To serve, place a pumpkin on six dessert plates. Sprinkle each with gingersnap streusel. Lean the pumpkin tops against the pumpkins and serve