As I’ve previously mentioned, the mini pumpkins that are usually available this time of year are great for not only decorating the Thanksgiving table, but also for eating such as the recipe for meatloaf that I’ve done in the past, or this one for a side item perfectly suited to gracing the Thanksgiving table. I’ve been doing these in my cooking classes for a number of years and this year have had the opportunity to showcase them in a couple of different television appearances focusing on Thanksgiving menus. I recently did these for a segment for the morning program on WSAV NBC News 3 here in Savannah and will be showcasing them on Better Mornings Atlanta later this week when I cook Thanksgiving Dinner live on the show with their anchors.
Unfortunately mini pumpkins can sometimes be difficult to find, either because it was a bad year with minimal supply, or they were marked down to make room for other seasonal oriented items. I suggest buying a supply of them when you first see them at the beginning of the season and enjoy them as a decorative arrangement in a large basket or stacked on a tray on a sideboard. You’ll have a beautiful seasonal décor element and as the season wears on you can draw from the display for your meals.
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Mini Pumpkins filled with Corn Pudding
Many people don’t realize that the miniature pumpkins you see in the fall are actually edible! While the corn pudding can just as well be baked in a greased casserole dish, baking the corn pudding in the roasted pumpkins gives your guests an edible dish!
Yield: 8 servings
8 mini pumpkins
Kosher salt
Black pepper
1 tablespoon olive oil
1 tablespoon butter
½ cup finely diced yellow onion
½ teaspoon kosher salt
½ cup all-purpose flour
½ cup yellow cornmeal
1 teaspoon baking powder
1/3 cup granulated sugar
3 eggs
½ cup milk
1 15-oz. can creamed corn
Preheat oven to 400 degrees.
About 1-inch away from the stem, make a circular cut around the stem of each pumpkin. Remove pumpkin tops and scrape off any seeds or loose filaments that may be attached. Discard tops. Using a small metal spoon, scrape out seeds from pumpkin cavities. Season the insides of pumpkins with salt and pepper. Turn pumpkins upside down on a foil-lined baking tray and roast in the pre-heated oven until a knife can easily pierce the side of the pumpkin. Remove pumpkins from oven and reduce oven temperature to 350 degrees. Keep pumpkins warm if finished before the filling is ready.
While pumpkins are roasting, heat a small sauté pan over medium-high heat. Add oil & butter to sauté pan. Once butter has melted add the onions and kosher salt. Sweat the onions until tender and soft. Remove and cool while preparing the remaining ingredients.
Combine dry ingredients in a mixing bowl and stir to mix thoroughly. Make a well in the center and set aside. Crack eggs into 3 quart bowl and beat until blended. Add milk, creamed corn, and onions to the eggs. Mix until blended together. Pour liquid ingredients in the well of the dry ingredients and fold until batter is moistened and dry pockets no longer remain.
Turn pumpkins right-side up and spoon corn pudding mixture inside.
Bake at 350 degrees for about 30-40 minutes or until center is just barely set.
Serve warm.