Maple Pumpkin Spiral



I love happy accidents that turn out to be works of art! I went to cut my pumpkin into rings to use in the same way acorn squash is in THIS RECIPE. I started cutting my first ring and the knife sliced a little sideways. OK, *I* sliced a little sideways because I was turning the little pie pumpkin in a circle thinking it would be more efficient. Well, it was efficient, all right. I kept going and ended up with a spiral cut pumpkin. It was sorta mesmerizing. I could pull the stem and the whole thing popped up like a slinky.

I decided to go with it. After scooping out the guts and seeds I put it in a stainless bowl on its side, slathered it with butter and poured Grade B maple syrup all over it. I sprinkled it with some spices and a few hazelnuts and dried cranberries and popped it in the oven. Out came an amazing, moist, slightly sweet ball of YUM!  It was even pretty.  So I took a photo…what else would I do? It looks great and tastes even better!

Here’s what passes as a recipe for me…

[stextbox id=”gr”]


1 small Pie Pumpkin

1/4 cup butter

1/4 cup real maple syrup (I ended up using about half cup in the end)

1 tsp pumpkin pie spice (or cinnamon, nutmeg, ginger, allspice, cloves)

Handful of nuts and raisins, dates and/or cranberries


Spiral cut the pumpkin and clean out the seeds and netting.

Place in a baking dish on its side.

Spread butter between spirals.

Pour syrup over the top and let it pool in the dish.

Bake at 350 for 40 minutes turning over once.

To serve, cut the pumpkin in half and the slices will come apart.




Leave a Reply

Your email address will not be published. Required fields are marked *

Post Navigation