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Baked Mini Pumpkins


Everybody in the fam needs one of these to fuel up for pumpkin-carving night.



  • 4 mini pumpkins
  • Olive oil
  • 1 2/3 ounces butter
  • 1 onion, cut into strips
  • 1 clove garlic, minced
  • 10 1/2 ounces shredded dried meat
  • Salt
  • 1/2 bunch chopped parsley
  • 10 1/2 ounces requeijão (Brazilian cream cheese spread)
  • 1 2/3 ounces grated cheese curds

Let's get Cooking...

  1. Sauté onion, garlic and dried meat in butter. Correct the salt if necessary and add the chopped parsley. Reserve.
  2. Precook pumpkins for 15 minutes in an oven at 350 degrees Fahrenheit.
  3. Cut the top of the pumpkins with a knife, remove the seeds and brush with olive oil.
  4. Fill the mini pumpkins with a requeijão layer on the bottom, then a dry meat layer and finish with a little more requeijão and grated cheese curds.
  5. Cover the pumpkins with their tops and bake at 350 degrees Fahrenheit for 20 minutes or until they are cooked, but not too soft.