Little Guy and I just had to do something fun for Halloween this morning. We just HAD to. It’s HALLOWEEN! Only our favorite holiday ever. Well, my favorite. Little Guy says it’s tied with Christmas and Easter for him. He evaluates holidays based on the number of presents and/or candy he gets. I evaluate them on fun factor alone and by far Halloween takes the cake–horror movies, costumes, zombies, and of course…
This year I bought a small sugar pumpkin just for baking. This is a first for me. Normally I just use the canned stuff. Whole pumpkins have traditionally served one purpose: Jack O’Lanterns.
(We carved ours yesterday. Aren’t they fun!)
But no more! I’ve gotten over my fresh pumpkin fear! This morning I roasted my first one and made some festive pumpkin bites with, yup you guessed it, sprinkles!
Here’s what we did…
- Pumpkin Pancake batter – click here for the recipe
- Mini-muffin Pan and liners
- Festive Sprinkles
Preheat the oven to 350 degrees.
Cut the top of the pumpkin off and scoop out the seeds and pulp.
I found this easier then cutting it in half. I’m thinking it was the 15 years of pumpkin carving experience. ;)
Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.
Cut the pumpkin in and half and lay on the cookie sheet.
Laugh about how it looks like a butt. (Living in a house with 3 boys, this type of humor isn’t going away anytime soon)
Bake for about an hour until soft to the touch.
That’s it! Now simply scoop out the flesh and use it anyway you like!
I pureed it in the blender making some baby food… (mixed it with a dash of pumpkin pie spice)
and used 1/2 cup in my Pumpkin Pancake recipe.
We did make pancakes with some of the batter.
But we also made Pumpkin Pancake Bites by pouring the batter into lined mini-muffin cups and top with sprinkles.
Bake for 10-15 minutes until firm in a 350 degree oven and enjoy!
I ate mine straight up. Little Guy dipped then in a bit of maple syrup.