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1
Rinse pumpkins.
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2
Pierce each top deeply with a knife or fork several times.
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3
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.
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4
Cover and bring water to a boil over high heat.
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5
Keep boiling and steam pumpkins until tender when pierced, 15 to 20 minutes.
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6
If needed, add more boiling water.
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7
Let pumpkins cool until comfortable to touch, about 10 to 15 minutes.
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8
With a small, sharp knife, cut down and around each stem to make an opening about 2 inches wide.
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9
Lift out stem end and reserve.
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10
With a small spoon, scoop seeds from pumpkins (without breaking through skin) and discard.
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11
In a bowl, whisk half-and-half, egg yolks, sugar, liqueur, and coriander.
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12
Fill pumpkins equally with egg mixture.
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13
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.
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14
Drape foil over pumpkins to prevent condensation on the pan lid from dripping into filling.
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15
Cover pan and bring water to a boil over high heat.
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16
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.
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17
Gently transfer pumpkins to plates or a dish and set lids alongside if desired.
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18
Serve warm or cool.
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19
Garnish each pumpkin with shredded orange peel.
