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