You know those tiny little pumpkins for sale this time of year, the ones that make such cute table decorations?

GET READY FOR THIS: Those suckers are pretty darn tasty.

I don't know why it hadn't occurred to me (until I was actually served one) that those lil' cuties are edible! But even better, they are perfect in the single-serving size department.

Here's a little recipe I cooked up for the little pumpkin. It's easy, it's tasty, and best of all, it involves a brown sugar.

1. Take a baby pumpkin, cut it in half horizontally (stem on top).

2. Scoop out the seeds and place halves face up on a baking sheet.

3. Sprinkle with brown sugar and a bit of cinnamon

4.Bake at 350 degrees for approximately 30 minutes, or until it's soft when you poke it with a fork.

Serve. Eat. Enjoy the delicious ambrosia that is pumpkin.

(Note also that this recipe is exactly how you would prepare and bake those cute, slightly larger pumpkins. And the possibilities for roasted pumpkin are endless.)

———

Traci Arbios is a mom, stepmom, and working mom. She lives with and writes about her blended family of seven kids, five pets and one amazingly patient husband at www.herdingsquirrels.com. Contact her at tarbios@gmail.com or zap her on twitter, @girlmonkey.

———

(c) 2009, Traci Arbios.

Distributed by McClatchy-Tribune Information Services.

———

TO SUBSCRIBE TO MOMS

Items in the MOMS package are not included in your MCT News Service subscription. You can subscribe to the MOMS package or purchase the items a la carte on MCT Direct at www.mctdirect.com. To subscribe, please call Rick DeChantal at Tribune Media Services at (800) 245-6536 or rdechantal@tribune.com. Outside the United States, call Tribune Media Services International at +1-213-237-7987 or e-mail tmsi@tribune.com