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  • 4 miniature pumpkins
  • 1/4 cup raisins, plumped
  • 1/4 cup butter
  • 1/2 cup minced onion
  • 1 cup cooked rice
  • 1/2 cup slivered almonds or pine nuts
  • 1/4 teaspoon cinnamon
  • 1 slightly beaten egg


Place whole pumpkins in a baking pan; pour water to about 1 inch deep in the pan to surround the pumpkins for cooking.  Bake at 350 degrees F for 30 – 45 minutes until a knife slices into the pumpkin gently.  Allow pumpkins to cool.  Cut across the top to make a lid, just like it was a mini jack-o-lantern.  Scoop the seeds and stringy goop out and discard.  Scrape the fleshy part out and put on the cutting board.  Chop the flesh.

Cover raisins with water and bring to boiling point, cover and let sit until ready to use.  Sauté the onions in butter.  Combine with pumpkin flesh, rice, almonds, raisins, cinnamon and sprinkle with salt and pepper to taste.  Add the beaten egg to hold it all together.

Now you’re ready to fill up your pumpkin shells!  Fill so that the filling is sticking up out above the top of shells, big heaping spoonfuls.  Top each with its lid and bake filled shells at 350 degrees F for 30 to 45 minutes.   On both baking occasions, be mindful of the stems getting too close to the heat source.

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Dee Braun

Dee is an Adv. Certified Aromatherapist, Reiki Master, Adv. Color/Crystal Therapist, Herbalist, Dr. of Reflexology and single mom who is dedicated to helping others any way she can.

One way she chooses to help is by offering information on the benefits and uses of natural health and healing methods for the well-being of both people and pets.