Cover and bring water to a boil over high heat. If needed, add more boiling water. Let pumpkins cool until comfortable to touch, about 10 to 15 minutes. With a small, sharp knife, cut down and around each stem to 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 dripping into filling. Cover pan and bring water to a boil over high heat. 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.