Pumpkin Surprise

Pumpkin Surprise

Miz Helen's Kitchen

Ingredients

8 Mini Pumpkins

1 1/3 cups pecan halves quartered

1/2 stick butter

1 cup maple flavored syrup

3 eggs, slightly beaten at room temperature

1 tablespoon vanilla extract

1/2 cup sugar

Directions

Wash and dry the pumpkins

Cut the tops off of the pumpkins and clean the seeds and fiber out of the cavity

Prepare a baking sheet with parchment paper, you will be very glad you use the parchment if they spill over and sometimes they will just a bit

Place the pumpkins on the parchment paper lined baking dish

Add the pecans on the bottom of each pumpkin cavity, dividing the pecans equally between the pumpkins

Slightly beat the room temperature eggs, add the vanilla and sugar to the eggs and mix well, set aside

In a medium sauce pan melt the butter, remove from heat and let cool to room temperature

Add the syrup to the cooled butter, very carefully stir in the eggs and mix well

Dividing the mixture, pour the mixture over each of the pumpkin's cavities to cover the pecans leaving a small space at the top of the pumpkin

Place the tops of the pumpkins by the filled pumpkins

Bake at 350 degrees 45 minutes or until filling is set

Let cool for 15 minutes before transferring to a serving dish

Serve warm or at room temperature

Garnish with whipped cream and roasted pecans