Pre-heat oven to 300 degrees.

Cut off the tops of the pumpkins.

With a grapefruit or serrated spoon, scrape out the meat and seeds, being careful not to scrape the bottom too thinly.

Once hollowed out, spray the inside of the pumpkin with the organic coconut oil spray.

Sprinkle with salt.

Wipe the outside of the pumpkins with a paper towel to remove the extra oil so they do not char in the oven.

Place upside down on a cookie sheet lined with a cooking rack and bake with the tops off but also in the oven for 15 minutes. Watching closely to be sure they do not crack or split. You will know they are done when they no longer smell raw and have a sweet pumpkin aroma to them.

Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.

Add the banana, and orange zest to the pumpkin mixture and mix well.

Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, Set aside to cool.

For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.

Pour the mousse into each individual Tiger Pumpkin and pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled. Enjoy!