Ingredients and Weight:
- 4 small pumpkins (1 pound each)
- 1 cup pure maple syrup
- 1/2 cup butter (1 stick), melted
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
Preparation Time:
15 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cut the pumpkins in half lengthwise and scoop out the seeds and pulp.
- In a small bowl, combine the maple syrup, melted butter, cinnamon, nutmeg, ginger, and cloves.
- Brush the pumpkin halves with the spice mixture and place them on a baking sheet.
- Bake for 1 hour, or until the pumpkins are tender and starting to brown.
- Sprinkle the walnuts and cranberries over the baked pumpkins and serve warm.
Nutritional Information:
- Calories: 155 per serving
- Fat: 6 grams
- Protein: 2 grams
- Carbohydrates: 26 grams
- Fiber: 3 grams
- Sugar: 18 grams
Dish Characteristics:
- Sweet, savory, and festive
- Perfect for fall gatherings
- Can be served as a side dish or dessert
User Comments:
- "These mini pumpkins are so adorable and delicious! The spice mixture is perfect."
- "I love the addition of walnuts and cranberries. They add a nice crunch and tartness to the dish."
- "These pumpkins are so easy to make and always a hit with my guests."
Special Precautions and Tips:
- Be careful when cutting the pumpkins as they can be slippery.
- If you can't find small pumpkins, you can use a large pumpkin and cut it into wedges.
- For a sweeter dish, you can add more maple syrup to the spice mixture.
