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8 Servings

• 8 each mini fresh pumpkins
• 2 each eggs
• 16 ounces canned solid-pack pumpkin, not pie filling
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 2/3 cup half and half
• 1/2 cup orange juice
• 2 cups cream, whipped
• 2 teaspoons grated orange zest

Rinse petite pumpkins in cold water. Pierce with a knife in several places.

Place into a baking pan. Bake @ 375 degrees for 45-60 minutes, until tender.

Remove from oven, cool.

Remove and discard tops from pumpkins. Scoop-out and discard seeds and strings.

Combine eggs, pumpkin, sugar, cinnamon, ginger, allspice, and salt in a food processor. Process to a smooth puree.

Add half & half and orange juice, pulse to blend well.

Pour to within 1/2-inch of the top of prepared shells.

Bake @ 375 degrees for 20-25 minutes, until set in the center remove from oven, cool.

Place into individual dessert cups.

Place a dollop of whipped cream on top of each.

Garnish with grated orange zest. Serve at room temperature.

Jennifer A. Wickes
Food Writer, Recipe Developer, Cookbook Reviews


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