Stuffed Mini Pumpkins are so versatile for parties, side-dishes, as an appetizer, starter or even main. Often presented as decorations, those little Jack-be-Littles are totally edible and delicious too. Stuff with mushrooms and other basic ingredients or adapt this basic recipe to your own creativity. For non-vegetarians, add some bacon.
I made this with 2 mini pumpkins- it was delicious and I will definitely make it again. It was a revelation that you can microwave pumpkin, a great saving of time and energy. - Ruth
Can You Eat Mini Pumpkins?
Of course you can. Don't just use little mini pumpkins to decorate the table. Those mini pumpkins are edible, are safe to eat and taste so good! So, if you're looking for mini pumpkin recipes, here's one that's so tasty, quick and simple to prepare. My vegetable man at the market explained it to me years ago. Ever since, I've played with the basic idea - and it's easy to adapt this recipe to your own creativity.
Unlike regular big pumpkins, the munchkins are so quick to prepare. Just 4 minutes in the microwave is all it takes to cook them - and so easy to scoop out the seeds, leaving a tender cavity ready to fill with goodies. Then, when ready to serve, top with a little cheese and finish them off in the oven for just a few minutes. C'est très simple !
These mini pumpkins are great as a side-dish, as a main dish for vegetarians or fun party food. It's good for Thanksgiving or on festive end of year menus as a no-turkey treat! Moreover, I've noticed that everyone adores having their own personal little pumpkin on their plate. The bonus is that they're healthy too.
What are Mini Pumpkins Called?
These mini pumpkins are called Jack-be-Little or Munchkin pumpkins.
In France, they are also known as Pomarine, although they originated in Colorado, USA. Like Potimarrons or Red Kuri Squash, once cooked, the skin is edible and they're so easy to stuff. Their cute size means they're great as a side-dish for Autumn, Hallowe'en parties, Thanksgiving or end of year menus.
I didn't give them enough justice on my creamy lemon pasta sauce recipe for roast chicken or turkey, and realise they need their own recipe post. So here's the most easy recipe to make 'Jack Be Little' Stuffed Mini Pumpkins.
See more on the market page for pumpkins and squash.
Can I Prepare Them in Advance?
If you're preparing mini pumpkins for a party, it couldn't be easier. Just prepare them in advance earlier in the day and when ready to serve, simply finish them off under the grill or bake in a hot oven for 10-15 minutes.
The big bonus is they first cook in the microwave before stuffing them, so it saves you time!
I wouldn't recommend chopping the garlic and mushrooms in advance, as they'll lose their flavours and vitamins. Instead, prepare the stuffed pumpkins completely cooked and leave the grilling part last. This way, the pumpkins are heated under the grill, topped with more cheese which is deliciously melted and toasted and ready to serve.
How to Stuff Mini Pumpkins
So here's what my local market's vegetable man told me to do with them years ago.
Simply cook them first in the microwave. They only take 4-5 minutes each (about 8-10 minutes for 2), depending on their size. Leave them to cool to make it easier to slice off their tops.
Scoop out the seeds (keep aside to toast them - either with salt or plain to use as an ingredient in homemade granola), leaving the tender flesh. Then stuff the inside cavity with this delicious filling.
The stuffing is so adaptable - switch out garlic for chopped onions, for example. Vary the herbs, add bacon etc. Let your creativity take over.
Just before ready to serve, finish off for a few minutes under the grill. It's as simple as that!
Love mushrooms with pumpkin?
Then make either our favourite chestnut flour, pumpkin and mushroom tart or this butternut, walnut and mushroom gratin.
How to Serve
Either serve them on their own or as a main dish or a side. Stuffed mini pumpkins are delicious as a vegetarian side dish - but also great served with sausages, roasted chicken or turkey and fabulous with a buttery Chardonnay white wine. Try them with baked BBQ chicken drumsticks for a real treat.
If you prefer red wine, go for French fruity reds such as a Pinot Noir from Alsace, Burgundy or a gamay Beaujolais Cru such as a Morgon, Chiroubles or Brouilly.
Stuffed Mini Pumpkins
Ingredients
- 4 mini pumpkins (Jack-be-Little or Munchkins) washed and dried
- 1 tablespoon olive oil
- 12 mushrooms chopped
- 2 garlic cloves finely chopped
- 60 g (2½oz) walnuts (or pre-cooked chestnuts)
- ¼ teaspoon smoked paprika (or bacon rashers, chopped)
- 4 tablespoon crème fraîche half fat (or Greek yoghurt)
- 1 tablespoon fresh flat leaf parsley finely chopped (or 1 teaspoon rosemary, thyme, sage)
- 100 g (4 tbsp) cheese (Emmental, Comté, Parmesan, or Cheddar) grated (keep half for grilling at the end)
- ¼ teaspoon freshly milled pepper & pinch fleur de sel or Celtic salt
Instructions
- Prick each mini pumpkin with a fork underneath and cook them on plate in the microwave for 4-5 minutes. If you don't have a microwave, then roast them in the oven for about 10 minutes at 200°C/400°F (180°C fan/gas 6).
- Set them aside to cool. Meanwhile, in a pan, sauté the mushrooms and garlic in a little olive oil (and bacon, if using) for a couple of minutes on medium heat until cooked.
- Slice off the cooled mini pumpkin tops and scoop out the seeds (either discard or toast the seeds later with salt), keeping the tender flesh. This leaves a hollow cavity to fill.
- Take the mushroom mixture off the heat, adding all the other ingredients (crème fraîche, walnuts and half the cheese) and stuff the mixture into each mini pumpkin cavity.(At this point, you can set them aside in advance preparation and simply finish them off in the oven before serving.)
- Keeping the tops aside for decoration only, place each stuffed pumpkin in a baking dish. Top with the rest of the grated cheese and place under the grill for 5-10 minutes or until golden brown and toasted.
Notes
This recipe was first published 4 November 2017 but is now completely updated.
Sue
I made this recipe and it is delicious! My husband grew mini munchkin pumpkins this year even though he is not a fan of eating pumpkins but even he really enjoyed eating them cooked like this. It was so easy to prep the munchkins in advance and was a speedy midweek dinner. I shall definitely cook this recipe again.
Jill Colonna
Hi Sue,
I can't imagine how special these stuffed munchkins must taste when you've actually grown them yourself! So happy to hear your husband changed his mind on them after trying the recipe. Thank you so much for popping in to tell us - here's to many more of your different creative pumpkin stuffings!
Ruth B
I made this with 2 mini pumpkins- it was delicious and I will definitely make it again. It was a revelation that you can microwave pumpkin, a great saving of time and energy. I put both in the microwave at the same time and it took about 10 minutes.
Jill Colonna
Isn't it fabulously quick in the microwave? Thanks so much for taking the time to leave a review, Ruth and glad you enjoy them.
Paige
quite tasty! I really enjoyed the vegan suggestions! I think I used the wrong pumpkins, mine never became soft on the outside, but the meal was still tasty!
Jill Colonna
Thanks Paige - you could send me a photo of the pumpkins you made them with just to see what kind you were using (via my contact page if you like). Even yesterday at the market, some French sellers were confused when I was asking for 'Jack-be-Little' pumpkins (showing me gourdes instead, thinking I wanted them for decoration only) Then I found another seller who had tons of them and agreed that they are totally ideal for eating and stuffing!
Thomasina
Now these stuffed mini pumpkins are really different to serve as sides or for lunch. I would also like to dish up the butternut, walnut and mushroom gratin.
Jill Colonna
Thanks Thomasina - yes, they are very versatile for stuffing, aren't they? Cute too. Let me know how you like the gratin.
Michele Moreno
Love the recipe. I've done this with cheddar cheese on top and it was delicious.
Jill Colonna
So happy you like them, Michele x
Jean
Am not a huge fan of Halloween food and wasn't attracted to these little things but I have changed my mind: thank you Jill
Jill Colonna
So happy to hear that you enjoyed them, Jean!
Liz
The only time I've made stuffed pumpkins was for a French Fridays with Dorie post. I remember being wary, but they were quite good! Yours look terrific!
Jill Colonna
Thanks, Liz. I was wary when my veg guy told me how quick they were by throwing them in the microwave but it's brilliant! This year has been a bonus in that mini pumpkins are plentiful, too. Must look out your Dorie post, as I don't have her book.
Jill Colonna
Just looked up your Dorie post and it's one big gorgeous pumpkin that she stuffs, taking 2 hours to cook; these are mini as a side-dish, quick to cook and you have your own little pumpkin all to yourself...
Tonio
Love the look of this recipe as you can eat everything and nothing is lost
Jill Colonna
That's true, Tonio. And I love it because we can change about the fillings.