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Categories:
pumpkins cream cheese butter brown sugar sugar cornstarch cinnamon ground ginger ground cloves eggs sour cream vanilla pumpkin puree orange juice sugar vanilla cranberries
Viewed: 1 - Published at: 3 years agoIngredients
- 8 (1/2 pound) mini pumpkins
- 1 1/2 pounds cream cheese at room temperature
- 6 tablespoons unsalted butter at room temperature
- 1 cup lightly packed light brown sugar
- 1/4 cup plus 2 tablespoons granulated sugar
- 2 tablespoons plus 1 teaspoon cornstarch
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger
- 3/4 teaspoons ground cloves
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (canned is just fine)
- (Optional mint leaves and birthday candles for garnish)
- 3/4 cup orange juice
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 pound fresh or frozen cranberries
Method
- Side Bar: Before you start, set your cream cheese and butter out for several hours, so it can warm up to room temperature.
- Set rack in middle of oven and preheat to 300 degrees.
- Cut the tops off the pumpkins and set aside, With a teaspoon or grapefruit knife, scrape the fibrous pulp and seeds out of the pumpkins.
- Scrape some of the meat off the inner walls so they are no more than 3/8-inch thick.
- Put the cream cheese, butter, sugars, cornstarch, cinnamon, ginger and cloves in a large mixing bowl and beat at medium speed until blended.
- Take care not to mix too much air into the batter.
- Add the eggs, 1 at a time, until each is incorporated.
- Reduce the speed and beat in the sour cream, vanilla and pumpkin puree.
- Fill the pumpkin shells with the batter and bake, on a cookie sheet for 15 minutes.
- Turn the pan and place the tops next to the pumpkins.
- Bake for 10 more minutes, until barely set and firm.
- If, at any time, the cakes start to puff up, turn the oven down or remove them.
- Let cool, in the pan, then refrigerate.
- Place all ingredients in a medium saucepan and simmer for 10 minutes until the berries have popped and form a thick sauce.
- Let cool.
- To serve, spoon cranberry sauce on top of filling.
- Place the pumpkin lid on a jaunty angle.
- Stick the birthday candle and mint sprig into the top.
