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1
Preheat oven to 375 degrees.
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2
In a small pan, combine 2 cups milk, 2 cinnamon sticks and the vanilla bean.
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3
Bring to a boil, and immediately remove from heat.
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4
Allow to steep 10 minutes.
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5
Remove and discard cinnamon sticks and vanilla bean.
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6
Slice tops from pumpkins, as close to the top as possible.
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7
Remove seeds and pulp.
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8
Place pumpkin bottoms cut side up in a roasting pan, and fill each pumpkin with heated milk, about 1/4 cup per pumpkin; reserve remaining milk.
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9
Place pumpkin tops in roasting pan cut side down.
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10
Cover pan with aluminum foil, and bake until tender, about 40 minutes.
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11
Remove from oven.
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12
When cool, discard liquid.
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13
In a medium pan, combine remaining milk, cream, maple syrup and gelatin.
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14
Bring almost to a boil; remove from heat, and allow to cool.
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15
Fill pumpkin shells with this mixture, cover with plastic wrap, and refrigerate at least 4 hours, or overnight.
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16
Place star anise, 2 remaining cinnamon sticks, cloves and allspice on a piece of cheesecloth.
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17
Tie securely with kitchen string.
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18
In a medium-size saucepan, combine the dried fruit, wrapped spices, orange juice, Armagnac and 2 cups water.
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19
Bring to a boil over high heat, and reduce heat to low.
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20
Simmer, stirring occasionally, until fruit is tender and there are about 6 tablespoons of liquid left in the pan.
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21
Discard spices.
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22
Allow pumpkins to come to room temperature before serving.
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23
Place a pumpkin in the center of each of 6 plates, with a pumpkin top leaning against it.
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24
Spoon a little fruit and juice around each pumpkin, and serve.
