I had been looking for a recipe that had baby pumpkins and I came across this one. I just love pumpkins around this time of year. It really is a season food and taste if you ask me. And pumpkins are just so incredibly healthy for you too! Here is one I found that is interesting. I have yet to try it but I already printed it out and will be trying it either this weekend or next weekend. I am actually going pumpkin pickin this Saturday. I got it from MyRecipes

6 small pumpkins
1/3 cup heavy cream
1/3 cup whole milk
1/2 teaspoon minced garlic
1 tablespoon finely shredded parmesan cheese
2 eggs
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper

1. Preheat oven to 400°. Bake pumpkins until just tender, about 20 minutes. Cut off tops and set aside, then scoop out seeds.
2. In a medium bowl, whisk together heavy cream and whole milk with garlic, parmesan cheese, eggs, salt, and white pepper. Pour mixture into a measuring cup.

3. Arrange pumpkins in a baking dish large enough to hold them without crowding. Divide custard mixture among pumpkins and cover with tops. Pour enough water into dish to reach halfway up sides. Bake until custard jiggles only slightly, about 30 minutes. Remove from dish and let cool 5 minutes.