These lovely little sugar pie pumpkins are small and sweet, and perfect for a fall appetizer.
For 4 servings, you will need:
4 very small pie pumpkins
4 sweet potatoes
8 Tbs butter, melted
4 Tbs brown sugar
4 tsp finely grated orange zest
4 tsp chopped fresh thyme leaves
2 tsp salt
1 tsp pepper
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
Position a rack in the center of the oven and heat to 375.
Generously butter a rimmed baking sheet.
Cut out a lid for each pumpkin and scoop out the guts (seeds and dark orange goop).
Place pumpkins and lids, cut side down, on the baking sheet and cover tightly with foil. Bake for one to one & one half hours, until pumpkins become tender (test by poking with finger or piercing with a fork).
Meanwhile, in the same hot oven, roast your yams and sweet potatoes on a sheet pan,covered tightly with foil, for approximately 45 minutes. Remember to pierce the skin before baking.
When finished, potatoes will be soft and oozing sugars.
In a bowl, put the flesh of the yam and sweet potato (skins discarded), and mash them together with the butter, zest, thyme, brown sugar, salt, pepper and spices.
Now fill your pumpkin shell with filling.
Place filled pumpkin back on baking sheet, and bake until all is heated through, about 30 minutes.
Serve pumpkin with lid replaced on top.