You can cook the filled pumpkins and lids up to 1 day ahead. When they are cool, cover airtight and chill.

8 (6 to 8 ounce) miniature pumpkins
1 3/4 cups half-and-half
5 large egg yolks
1/3 cup granulated sugar
2 tablespoons orange-flavor liqueur
1/2 teaspoon ground coriander
Finely shredded orange peel

Rinse pumpkins. Pierce each top deeply with a knife or fork several times. Set pumpkins on a rack at least 1 inch above 1 1/2 inches of water in 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.

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.

In a bowl, whisk half-and-half, egg yolks, sugar, liqueur and coriander. Fill pumpkins equally with egg mixture.

Return filled pumpkins and lids to a rack at least 1 inch above 1 1/2 inches of water in the 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.

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.