Fall may be nearing its end here in Canada, but our friendly neighbours in the South still have Thanksgiving on the mind. If you’re like me and still have decorative pumpkins leftover, don’t throw them out! They can be used to make a super delicious, guilt-free dessert.
Pumpkins are chock-full of nutrients like vitamin A and vitamin C that help maintain blood levels, eyesight and cholesterol levels. Pumpkins are also full of antioxidants like phenols and beta-carotene, which help minimize damaging free-radicals in the body. Cooking pumpkins can actually help enhance their antioxidant properties, making these baked mini pumpkins the perfect dish!
Dini, I., Tenore, G. C., & Dini, A. (2013). Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp. LWT – Food Science and Technology, 53(1), 382-385.
Wang, P., Liu, J. C., & Zhao, Q. Y. (2002). Studies on nutrient composition and utilization of pumpkin fruit. Journal of Inner Mongolia Agricultural University, 23, 52-44.