Ingredients
- 6 Wee Bee Little Pumpkins- with lids capped and seeds removed
- 4 cloves garlic, minced
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups half/half
- pinch nutmeg
- ¼ tsp each salt & pepper
- 4 large eggs, lightly beaten
- ½ cup grated asiago cheese, mozzarella or gouda
- diced bacon or ham (optional)
- green onion curls for garnish (optional)
Instructions
- Preheat oven to 350 degrees
- Prepare pumpkins and their lids by removing seeds and coating flesh lightly with olive oil, set aside
- Over med-low heat, brown garlic in butter with flour, whisking constantly until garlic is golden.
- Pour half/half in with seasonings and continue stirring brskly as mixture begins to boil
- After 3-5 minutes, turn off heat and stir in eggs, cheese, (optional ham/bacon) and addtional salt or pepper to taste.
- Pour egg mixture evenly into raw pumpkin shells, then place shells onto baking sheet
- Bake 30-40 minutes until mixture is bubbly, golden and slightly puffed up
- Pumpkin flesh should be fork tender. Replace lids and serve hot or at room temperature garnish with curls of green onions
- Variations – Bake pumpkin lids with filled shells, they are edible too and will look the same as the pumpkin shells when served