Total Time
1hr 13mins
Prep 55 mins
Cook 18 mins

From Sunset Magazine, a delightful fall dessert served in miniature pumpkins, either Jack Be Little or Munchkin. Recipeeditor would not recognize the 8 mini pumpkins needed for this recipe but the how-to is included in the directions.

Ingredients Nutrition

Directions

  1. Rinse pumpkins. Pierce each top deeply with a knife or fork several times. Set pumpkins (a few at a time, if they don't all fit) on a rack at least 1 inch above 11/2 inches of water in a 14-inch wok or a 5- to 6-quart pan. Cover and bring water to a boil over high heat. Keep boiling and steam pumpkins until tender when pierced, 15 to 20 minutes. If needed, add more boiling water.
  2. Let pumpkins cool until comfortable to touch, about 10 to 15 minutes. With a small, sharp knife, cut down and around each stem to make an opening about 2 inches wide. Lift out stem end and reserve. With a small spoon, scoop seeds from pumpkins (without breaking through skin) and discard.
  3. In a bowl, whisk half-and-half, egg yolks, sugar, liqueur, and coriander. Fill pumpkins equally with egg mixture.
  4. Return filled pumpkins (a few at a time, if they don't all fit) and lids to a rack at least 1 inch above 11/2 inches of water in the wok or pan. Drape foil over pumpkins to prevent condensation on the pan lid from dripping into filling. Cover pan and bring water to a boil over high heat. Keep water at a boil, and steam until filling looks set in center and jiggles only slightly all over when gently shaken, 12 to 16 minutes.
  5. Gently transfer pumpkins to plates or a dish and set lids alongside if desired. Serve warm or cool. Garnish each pumpkin with shredded orange peel.

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