Stuffed Mini Pumpkins

By Ellen O. from Peralta Elementary School, Oakland, CA.


Those cute little pumpkins that we can’t resist at Halloween - who ever knew that they tasted delicious? We started to experiment with them when we were given a donation of them for our annual Halloween Pumpkin Patch, every kid in the school took one home and we still had a few bushels left so we tried to cook them and we were amazed at how spectacular they taste and how beautiful they look.

Nutrition Facts

Serving size: 1 mini pumpkin

From Fat0%
From Saturated Fat0%
From Sugar30%


Ingredient 6 servings 50 servings
Mini Pumpkins (6 oz. each)6 pumpkins/36 oz.50 pumpkins/19 lbs.
Applesauce1 1/2cup/13 oz.3 quarts/4.5 lbs.
Cinnamon1 tsp./2 grams3 Tbl./ 16 grams


Cut the tops off the pumpkins. Scoop out the seeds and discard or roast them. Mix the applesauce and cinnamon. Fill each pumpkin with the applesauce cinnamon mixture and cover the top. Place the pumpkins in a pan and pour water in until it is about 3/4"to 1" deep. The idea is to keep the pumpkins moist but not to let the water go over the cut edge and get into the filling. Roast them in a 400 degree oven for about 45 to 60 minutes until they are soft and nicely browned. The cooking time will vary depending on how fresh the pumpkins are.