Mini Pumpkin Cauldrons

Recognize these mini pumpkins below? 

Sweet Dumplings

I do, but I had never known their function beyond table decorations. They always seemed like misfits in the produce isle, piled haphazardly with various other mini gourds of all shapes and colors within an oversized cardboard box. Well, a few weeks ago, I picked up a pair not only to make our dining table look seasonal, but also, to do an experiment: Are they edible?   

The answer: Oh, yes!

Below you will find a recipe for what I call, Mini Pumpkin Cauldrons.  Halloween is exactly one week away so you may want to pocket this recipe as a first course for a festive fall party. 

Mini Pumpkin Cauldrons
Adapted from this recipe

Serves 2 (each pumpkin serves 1 person)

2 miniature pumpkin, such as sweet dumplings (shown here)

Salt and fresh ground pepper to taste

2-4 Tbsp. cream or creme fraiche

2 fresh sage leaves

Hard white cheese for topping

Step 1: Slice off its tiny top and scrap out all of its seeds with spoon. 

Step 2: Rub salt and pepper throughout cavity, including the top of lid. Pup a rounded spoonful of creme fraiche or heavy cream into your "cauldrons." Place a fresh sage leaf on top of the cream base, and end with a thin slice of potent, dry white cheese (like Gruyere, hard swiss, aged white cheddar, parmesan, etc).

Step 3: Replace the lid and bake at 350 degrees F in a greased pan until tender, about 35-45 minutes. Serve with a spoon and dig in (literally)!