Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     fresh pumpkin
  2                     egg
  16            ounces  canned solid-pack pumpkin
     3/4           cup  brown sugar
  1           teaspoon  cinnamon
     1/2      teaspoon  ginger
     1/4      teaspoon  allspice
     1/4      teaspoon  salt
     2/3           cup  half and half
     1/2           cup  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 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

Nutritional Information:

248 Calories (kcal); 18g Total Fat; (65% calories from fat); 4g Protein; 18g Carbohydrate; 106mg Cholesterol; 116mg Sodium