By Tracey Seaman
Fill these festive edible vessels while warm from the oven with stew or chili, or season them with pumpkin pie spice and top them with cinnamon or caramel ice cream or vanilla coconut bliss for dessert.
- Four or more 3 to 4-inch diameter pumpkins
- Sea salt and pepper
- Preheat the oven to 375ºF, and line a baking sheet with parchment paper.
- On a board and using a small knife and cutting around the stem, cut a 2 to 3-inch diameter lid from the top of each pumpkin. Scrape out the seeds and stringy pulp with a small spoon and discard.
- Place the pumpkins with their lids on, on the paper-lined sheet. Bake for 20 minutes, remove the lids, return pumpkins to the oven and bake until fork tender but still holding their shape, about 20 minutes longer. Serve warm.