Back in Portugal, Natalia’s mother used to make delicious “Pasteis de Abóbora” during the fall months. Because her mother’s original dish was fried, Natalia decided to adapt this recipe for a healthier version, which she named Baked Sugar Pumpkin. Here you are going to learn how to make both, so you can try them all!!

1 sugar pumpkin
3 tbls. of brown sugar
2 tbls. of cinnamon 
½ stick of butter


The same pumpkin you just removed the seeds from (to make a delicious Spicy Roasted Pumpkin Seeds) is now the pumpkin you are going to bake.
Cut the pumpkin into wedges and place on a cookie sheet lined with parchment paper.
Add about a tsp of brown sugar to each piece of pumpkin
Sprinkle cinnamon liberally with the mixture, and top each piece with a dollop of butter and bake at 400 for about 40-45 mins.

When this is finished baking you can eat it as is, which is my favorite or the other option is to turn it into a fritter. To make the fritter option, follow the instructions below:

Scoop out the baked pumpkin into a mixing bowl.

Add to that 1 egg 1 tbls of flour and stir to combine. Make little balls refrigerate for a least an hour.

When ready to fry heat oil to medium roll the balls in flour for about 2-3 minutes

Placing them on a wire rack and sprinkle with sugar. SO GOOD

The Baked Sugar Pumpkin Desert is another simple recipe that you are definitely going to love!! Don’t forget to tag Natalia on social media to tell her which one you liked the most!