These pumpkin bites with pineapple, ginger, and nutmeg served on a cracker with cream cheese are an easy and different dessert to prepare for your family. They will love the rich flavor so much that they will ask for more.
Cut the pumpkin in half lengthwise; scoop out the seeds with a spoon. Place the pumpkin halves on a microwave-safe plate cut side down; cover them. Microwave on high for 10 minutes. Wrap one half in a kitchen towel and give it a little squeeze. If it gives a bit, the pumpkin is well cooked. Allow it to cool. Use a knife to scrape out the fibers from each pumpkin half; set them aside.
Mix the pineapple, sugar, ginger root, and nutmeg in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Cook the mixture, stirring frequently, until the sugar dissolves. Add the pumpkin; mix everything well. Cook the mixture, stirring occasionally, for another 30 minutes. Allow it to cool. Remove 3/4 cup of the pumpkin mixture for immediate use. Place the rest of the pumpkin mixture in a sealed container or jar. Refrigerate covered for serving on another occasion.
Spread 1 teaspoon of cream cheese on each cracker; top with 1 teaspoon of the pumpkin mixture.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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