Mini Pumpkins Stuffed with Goat Brie & Rice

Yield: 6



  • 6 mini pumpkins
  • 1 1/4 cups cooked rice
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoon maple syrup
  • 2 tablespoons pine nuts
  • 1 1/2 tablespoon sliced dried cranberries
  • 1/2lb French Goat Brie, cut into 12 pieces; rind can be removed



  1. Preheat oven to 375°F.
  2. Cut the top off each pumpkin, and scoop out the seeds from each. Place in an oven-safe dish cut-side-up.
  3. Cook in oven until pumpkin flesh is tender, about 45 to 50 minutes.
  4. Remove from oven. When cool enough to handle, scoop flesh from each pumpkin into a bowl. Add remaining ingredients except for cheese. Mix until combined.
  5. Place 1 wedge of cheese in each pumpkin, fill with rice mixture and top with another cheese piece. Transfer to oven, cook 10 minutes and serve.