• Preheat your oven to 325°F (165°C)
• Slice the tops off each mini pumpkin and scoop out the seeds and stringy insides until smooth
• In a saucepan, combine heavy cream, milk, and pumpkin purée, vanilla, and pumpkin pie spice over medium heat until just warm
• In a separate bowl, whisk together the egg yolks egg and sugar.
• Slowly pour the warm pumpkin mixture into the yolk mixture while whisking, tempering the eggs gently
• Strain through a fine sieve for that perfectly smooth texture.
• Pour the custard into the cleaned mini pumpkins
• Set them in a deep baking dish and fill with hot water halfway up the sides (a water bath ensures even cooking).
• Bake for approximately 45- 60 min. Remove when they are jiggly not sloshy.
• Cool to room temperature, then chill for at least 2 hours or overnight.
• Optional: Once the custard is completely cool, arrange the edible flowers on the surface.

Caramel Glass Top

• In a clean saucepan, heat 1 cup sugar and 3 tablespoons water over medium-high heat. Swirl gently (don’t stir) until the sugar melts and turns a rich amber color.
• Once removed from heat, add a couple dashes of your edible glitter. Stir gently
• Pour gently on top of your pumpkins. Making sure to swirl it around so that it evenly coats the top of the pumpkin. Let harden completely (10–12 minutes)