Mini Pumpkins

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INGREDIENTS:

– 4 mini pumpkins

– 4 tablespoons unsalted butter, melted( a tablespoon for each pumpkin)

– 1 teaspoon cinnamon per pumpkin

– 1 teaspoon brown sugar per pumpkin

– vanilla ice cream for sides

DIRECTIONS:

1) Pre heat oven to 375′. Cut open tops of pumpkins, and clean out guts and seeds. If you’d like, you can save the seeds to cook. Now, melt 1 tablespoon at a time of butter, and pour gently and carefully into pumpkin. Now add in 1 tablespoon of cinnamon and brown sugar into each pumpkin. Mix in the pumpkin until brown and creamy. Replace lid back on.2) Put onto a baking sheet, and cook for 40-50 minutes, preferably 45 minutes. 3) When done baking, plate with vanilla ice cream on the in or outside (optional). Serve warm, and enjoy your meal!

NOTE: Without the ice cream, this can actually be a side to  a dinner meal or an appetizer. You can have it set the way you choose, though. I had mine for dessert because I couldn’t resist the savory flavor to vanilla ice cream; check out my home made recipe for vanilla ice cream for a super sweet treat! Enjoy your meal!

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