Yields 10 Servings:

• Preheat oven to 320˚F
• Cut the Cap off mini pumpkin, removed seeds and discarded and insides scooped out, using a small, serrated paring knife, remove a circular cap wide enough to later fill the pumpkin with stuffing, Sprinkle the inside of the pumpkin with salt, pepper and paprika then place the mini pumpkin with the Cap on a sheet tray.
• Use the kitchen torch to Torch of the pumpkin Cap and around the pumpkin until is dark and charcoal.
• Cut the sourdough bread into ¼” inch diced and toast. Lightly rub the toasted bread with the clove of garlic.
• In a medium sauté pan over medium heat, sauté the mushrooms. Sauté until tender, about 3 minutes, and then season to taste with salt and pepper.
• In a mixing bowl, whisk together the milk and cream with the ground spices, and salt and pepper to taste.
• Begin filling the pumpkin by starting with a layer of bread, toasted walnuts, diced pumpkin, sauté wild mushroom, Gruyere cheese and slowly Pour in the cream mixture to reach the rim and lightly press down. 
  (52g / 1.83 oz of cream & milk mixture per each pumpkin)
• Bake in 320˚F for 25~30min, or until the cheese pumpkin is cooked though.
• Serve warm, scooping a bit of the cheese pumpkin from the sides along with the filling.