Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     fresh pumpkin
  2                     egg
  16            ounces  canned pumpkin
     3/4           cup  light brown sugar
  1           teaspoon  ground cinnamon
     1/2      teaspoon  ground ginger
     1/4      teaspoon  ground allspice
     1/4      teaspoon  kosher salt
     2/3           cup  half and half
     1/2           cup  fresh orange juice
  2               cups  cream
  2          teaspoons  orange zest

Preparation:

Rinse petite pumpkins in cold water pierce with a knife in several places place into a parchment-lined baking pan roast @ 375 degrees for 45-60 minutes, until tender remove from oven and allow to cool remove top and set aside remove and discard seeds and strings scrape gently to clean and set aside 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 and allow to cool place into individual dessert cups top each serving with a dollop of whipped cream garnish with grated orange zest serve at room temperature

Nutritional Information:

267 Calories (kcal); 19g Total Fat; (60% calories from fat); 4g Protein; 23g Carbohydrate; 106mg Cholesterol; 111mg Sodium