For dinner tonight I made Baby Pumpkins with garlic custard, from a recipe in Sunset Magazine. They tasted great. I did find the recommended Baby Bear pumpkins after a bit of searching. The recipe says the custard is enough for six pumpkins, I thought it was just enough for the four I bought. You could add a cooked veggie to the custard; broccoli would be nice. Be careful when scraping out the seeds that you don't cut a hole in the bottom of the pumpkins (like I did). Kim, Casey, and I really enjoyed these. Nice way to welcome fall.