Mini Pumpkins with Cajun Cream Cheese Filling

Preheat the oven to 350F.

Place pumpkins in a baking dish with just enough water to barely cover bottom of pan. Bake in preheated oven for 30 minutes. Remove from pan and cool. Slice off the top quarter, leaving stem intact and reserving tops. Carefully remove seeds and fiber, and center of pumpkin, leaving at least a 1/2-inch shell to support filling.

Mix remaining ingredients, except herb leaves for garnish, crackers, baguette slices, and raw vegetables. Blend until well-combined and smooth. Divide mixture among pumpkins.

Return pumpkins to pan and bake at 350F for 10 minutes, loosely covered with a sheet of foil.

Place an herb leaf on top of cream cheese filling and put pumpkins, topped with lids, on serving platter surrounded by crackers, baguette slices, and/or raw vegetables on which to spread the filling. More Halloween Recipes Ghostly-Crispy Chicken Fingers Frankenstein Creole Bean Dip with Baby Carrot Toes Halloween-Spirits Gelatin Cajun Toasted Pumpkin Seeds Graveyard Dessert Halloween Party Ideas Spooky Fun for the Family Pumpkins and Fall--History, Cooking and Recipes Pumpkins and Patches, Food History of Pumpkins Pumpkins and Patches, Choosing, Selection and Storage of Pumpkins Pumpkin Apple Bake with Toasted Pecan Topping Shrimp and Andouille Sausage Jambalaya in Pumpkin Shells Pumpkin Recipe Favorites