Surprise Thanksgiving dinner guests with tiny stuffed pumpkins. Packed with rice, pecans and dried cranberries, they make an eye-catching side dish. Share one pumpkin between two people if you can’t get small ones.
Prepare stuffing. Cool, then cover and refrigerate. Refrigerate baked pumpkins, with their lids in place, up to 1 day. Before serving, bring pumpkins to room temperature. Preheat oven to 350F (180C). Reheat rice in microwave, stirring often until hot. Spoon into shells. Bake at 350F (180C) until warm, 10 to 15 minutes.