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Preheating your oven will give your miniature pumpkins a more even cook. Turn the oven on and wait till it reaches 350 °F (177 °C) before you start baking it. Filling the bottom of your cooking dish will prevent the bottom of the pumpkin from sticking to the cooking dish or getting burned. Carefully insert the knife about a 1⁄4 in (0.64 cm) away from the stem and cut a circle around it. Set the top of the pumpkin aside because you'll be using it later. Use a spoon to scoop out all of the seeds in the center of the pumpkin. Set the seeds aside and bake them later, or throw them away. Popular fillings include ingredients like brown sugar, butter, and stuffing. You can also fill the center of your pumpkin with roasted vegetables, cheese, quinoa, couscous, or even soup! Try different sweet and savory fillings to see what you like the best. You can fill up the pumpkin partially or you can pack it to the top. Put the lid of the pumpkin back on after you fill it and put it on the baking sheet or dish. Put it in the oven and check it with a fork around the 30-minute mark. Cut the pumpkin open to eat it once it's cooled down.
Preheat your oven to 350 °F (177 °C). Fill the bottom of a cooking sheet with 1⁄4 inch (0.64 cm) of water. Cut off the top of the pumpkin. Scrape out all of the seeds. Fill the center of the pumpkin with your filling of choice. Place the lid back on the pumpkin and bake for 30-40 minutes.