Depending on their size, two Mini Munchkins usually make a pound. Their thinner flesh makes an great edible baking container for the stuffing of your choice: anything from a bread/cornbread stuffing, to a rice pilaf, to your favorite stuffed pepper filling. Cooking in a Mini Pumpkin Shell
Cut the lid off the Mini Munchkin pumpkin and set aside. Scoop out all pumpkin strings and seeds (a serated-edge grapefruit spoon is perfect for this). Rub the inside of each hollowed-out pumpkin, including the inside of the lid, with a splash of soy sauce and honey, a dash of salt, a grind of pepper, and, if desired, a touch of cayenne.
If you plan to fill the pumpkin with an essentially-cooked filling (like rice pilaf), preheat the oven to 350 and bake the pumpkins empty, covered by their own lids, for 30 minutes. Remove from the oven, fill with prepared stuffing, top with lids, and bake another 20 minutes.
If the filling needs to cook (as in prepared dressing), stuff the pumpkins raw, cover with their lids and place a tight-fitting piece of aluminum foil over the baking dish. Bake about 40 minutes, remove foil, and bake an additional 15 to 20 minutes.
Allow one mini pumpkin per serving, and encourage each eater to scoop out a bit of the pumpkin flesh with each bite of filling.
adapted from "A Pumpkin Primer" on Relish.com