From the Virginia Department of Agriculture and Consumer Services, through USA.gov

Halloween Recipes

Mini Jack-O-Lantern Brunch Custards
By Garris Johnson, Farmville – winning recipe, Five County Fair
Second place winner Brunch for a Bunch Recipe Contest sponsored by the Virginia Egg Council – State Fair of Virginia 2010

15 mini pumpkins
6 eggs
½ cup white sugar and ½ cup brown sugar
1 – 15 oz. can solid packed pumpkin
¼ teaspoon salt
1 teaspoon ground cinnamon*
½ teaspoon ground ginger*
¼ teaspoon ground cloves*
3 cups of milk, heated until hot but not boiling
½ teaspoon vanilla

Garnish: 1 larger pumpkin and 1 to 2 cups whipping cream, whipped

Make the containers
Cut a circle out around the stem as you would when carving Jack-O-Lanterns. Scrape out the seeds and pulp along with some of the flesh from sides to allow room for the filling.  Replace lids. Place pumpkins and lids in a large baking dish, not touching each other. Add enough hot water to cover half way up the mini pumpkins. Bake at 350° F. for about 30 minutes. They should be somewhat cooked, but still firm. Place tops to the side.

Make the custard
Place ingredients in a large bowl or blender and blend well. Carefully pour custard mixture equally into pumpkins. Any extra can be baked in custard cups. Cook for 45 minutes longer or until custard is set. A knife inserted in the center should come out clean when done. Let set at least 20 minutes. Replace tops. Store in refrigerator.

To serve
Hollow out the larger pumpkin. Fill with whipped cream. Place this in the center of a larger platter with smaller, filled pumpkins surrounding it. Cream may be sprinkled with cinnamon.

Makes 15 portions.

* You may use 2 teaspoons pumpkin pie spice in place of individual spices.