By Kelly Bogard

Fall is here! After a crazy hot summer, we’re all ready for cooler temperatures. And although they aren’t here just yet, there are other signs of fall popping up everywhere.

Like harvest in Texas fields. And pumpkins. Because what’s fall without pumpkins?

And Floydada, Texas is home to the Pumpkin Capital of the USA!

Pumpkins aren’t just for decorating. Small pumpkins, usually called Wee Bees or Sugar Pumpkins, are perfect for everything from savory dishes to the sweet one I’m going to help you with today.

For Sweet Roasted Pumpkin, you will need…SweetRoastedPumpkin
2 small pumpkins
4 Tbsp brown sugar, packed
2 Tbsp butter, cubed
1 Tbsp Pumpkin Pie spice

Little pie pumpkins, as we call them at our house, are perfect desserts to get you into the spirit of fall. The warm, buttery flavors are also rich in vitamins A and C!

Preheat your oven to 375 degrees. While the oven is heating, split the pumpkins in half with a large knife and scoop out the seeds and strings.
SweetRoastedPumpkin

Now that the pumpkins are empty shells, place them face up on a lined baking sheet and sprinkle in the brown sugar and pie spice evenly over the four pieces. Then place a few cubes of butter in each pumpkin half. Bake for 45 minutes. Let set for five to 10 minutes before adding a scoop of ice cream and serving warm.
SweetRoastedPumpkin

This is a great way to start fall. Be on the watch for cooler temperatures. They’re bound to be here sooner or later. And in the meantime, enjoy what fall has to offer here in Texas. From all of us at Texas Table Top, enjoy!

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Sweet Roasted Pumpkin
SweetRoastedPumpkin
Votes: 0
Rating: 0
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Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
SweetRoastedPumpkin
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 375 degrees.
  2. Split the pumpkins in half with a large knife.
  3. Scoop out the seeds and strings.
  4. Place pumpkins face up on a lined baking sheet.
  5. Sprinkle in the brown sugar and pie spice evenly over the four halves.
  6. Place a few cubes of butter in each pumpkin half.
  7. Bake for 45 minutes.
  8. Let set for five to ten minutes before adding a scoop of ice cream and serving warm.
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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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