Preparation:
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 and 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 |
