Pierce each top deeply with a knife or fork several times. If needed, add more boiling water. Let pumpkins cool until comfortable to touch. With a small, sharp knife, cut down and around each stem ato make an opening about 2 inches wide. Lift out stem end and reserve.
Fill pumpkins equally with egg mixture.
Drape foil over pumpkins to prevent condensation on the pan lid from driping into filling. Gently transfer pumpkins to plates or a dish and set lids alongside if desired. Serve warm or cool. Garnish each pumpkin with shredded orange peel.