Those Mini Pumpkins aren't just for decoration

So, if you've talked to me in the last week or so, there's a GOOD chance that I've told you all about this new revelation of mine...which is, as you can guess, that you can easily cook and eat those little pumpkins everyone always buys for decoration and then never really figures out what to do with. This enlightenment came about early last week when I decided that, since it was fall, it was about time I had something pumpkin (yes, I'm one of those people who flocks to coffee houses so they can partake in pumpkin spice lattes or pumpkin bagels with pumpkin spice cream cheese).

Anyway, while I was at the store, I double-checked that they were edible (and not, for some ungodly reason, poisonous), and happily threw a bag of 4 or 5 of them into my cart. After I got home, I found and put into practice (for a single pumpkin) this recipe:

Ingredients
-Mini Pumpkin
-Brown Sugar
-Cinnamon
-Butter
-Apple Sauce

What to do
1. Preheat the oven to 350.
2. Wash the pumpkins, cut off the tops (but save them), and clean out the seeds and strands.
3. Spread a layer of butter on their insides.
4. Mix together the brown sugar, cinnamon, and apple sauce in a separate bowl. As always, just add enough spice to satisfy your own tastes.
5. Fill the pumpkins with the mixture you just made.
6. Put the tops back on/in.
7. Place them in a container with about an inch of standing water and then bake for an hour.
8. Once the pumpkins are soft enough to be poked into with a fork, take them out, cut them in half and enjoy scouring out the warm goodness.