This fun recipe is perfect for this time of year. From harvest time to Halloweeen to Thanksgiving, these little pies are both cute and delicious. My mother has made them for dinners and she uses the tiny gourds that look just like pumpkins. Gourds are certainly edible, but can be very bitter. Mom's were always wonderful, but I've decided to use mini pumpkins for these. Mini pumpkins are available just about everywhere right now and you'll need ones the size of a medium orange for this.
In light of the recent news that corn syrup is not so good for us, I've replaced it with golden syrup, a pure cane sugar derivative that is sold in most stores under the Lyle's label. *These steps are very important. Squash are full of water and baking them brings this out. If you do not let the pumpkins cool and remove the excess water, the pie will not set.
Yields 4 servings
Cut the tops from each pumpkin and scoop out the seeds.
Place pumpkins, cut side down, on a parchment paper lined cookie sheet.
Bake in a 350 degree F oven for 15 minutes.
While pumpkins are baking, get the pie mix together.
Combine syrup, brown sugar and eggs. Mix until well blended.
Add pecans and extract. Blend.
Remove pumpkins from oven and let cool for 15 minutes.*
Pour any excess water from pumpkins and pat insides dry with paper toweling.*
Fill each pumpkin with pie mix to just below the top - about 1/2 cup for each.
Bake for 30 minutes until set.
Let cool before serving.