Baked Miniature Pumpkin Pies

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Rinse the sugar pumpkins under cold water and pat dry. Using a sharp knife, carefully cut the top off each pumpkin to create a lid, then scoop out the seeds and stringy pulp with a spoon.

Place the hollowed pumpkins cut-side up on the prepared baking sheet. Season the inside of each pumpkin with ¼ teaspoon ground cinnamon.

In a small bowl, combine 1 tablespoon brown sugar with ½ tablespoon butter, mixing until crumbly. Divide the mixture evenly among the four pumpkins, spooning it into the centers.

Bake for 40–45 minutes, until the pumpkin flesh is tender and easily pierced with a fork.

Remove the pumpkins from the oven and let cool for 2–3 minutes. Top each hot pumpkin with one scoop of vanilla ice cream and serve immediately.