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Ingredients:
Six petite pumpkins, each about three to four inches in diameter
Four russet or Yukon gold potatoes
1 cup milk
2 tablespoons butter
Pinch of salt
Pinch of pepper
Pinch of ground nutmeg
Ground ginger to taste
Parmesan cheese and parsley to garnish

Directions:
Preheat oven to 325-degrees. Cut top off each pumpkin and roast, flesh side down, in preheated oven 15 to
25 minutes, until tender but not mushy. Separate and remove flesh and seeds from pumpkins. Add pumpkin
flesh to cooked potatoes. Slowly add milk with butter to the potato and pumpkin mixture and mix gently t o-
gether with food processor on slow speed. Alternatively, you can use a hand mixer. Season to taste with
salt, pepper, nutmeg and ginger. Using star tip on decorating bag, pipe mashed potatoes into pumpkins.
Sprinkle Parmesan over each pumpkin and broil until golden brown. Garnish with parsley. Recipe makes six
servings.
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Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup
Recipe Courtesy Of: