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Creamy and sweet on the inside, cheese stuffed pumpkin blossoms are a crispy treat.

Eat a pumpkin blossom? Yes, you read the title correctly, Cheese Stuffed Pumpkin Blossoms. I grew pumpkins for the first time last year. I was amazed at the plant itself. It is big and beautiful. The yellow flowers are huge. Did you know on a pumpkin plant there are male and female flowers? The female flowers produce the fruit. The male flowers don’t. The male flowers have only one stubby stamen so they are easy to identify. These are the ones I picked for stuffing. Pick them in the morning when the blooms are open. I snipped out the single stamen and rinsed the flowers with water to remove any pollen.

You’ll need:
5 pumpkin blossoms
4 ounces of cream cheese
2 slices of bacon crumbled
1/2 teaspoon garlic and herb seasoning or garlic powder

Lay the blossoms bloom down to dry and this way they keep their shape.

Mix together the cream cheese, bacon and garlic seasoning.

Fill each blossom carefully with the cheese mixture and twist them closed. Bake in a preheated 375 F. degree oven for about 5 – 8  minutes or until the cheese is soft and melted.

Aren’t they beautiful. I must admit I was a little reluctant to eat a flower, I don’t know why, it seems weird. I invited my daughter and sister in law over for dinner so they could try them. My husband and sister in law thought they were fantastic. My daughter couldn’t get herself to try them, ha ha. She’s not very adventurous when it comes to food. I thought they tasted great like a thin tortilla wrap. I also took one to work for the doctor and his wife try, they thought they were great. So if you are growing pumpkins in your garden this year, give this recipe a try. Or if you have another recipe for pumpkin blossoms please share.