This is a very rich, full-bodied custard made with heavy cream, eggs and pumpkin.
2 eggs, lightly beaten
1/2 15 ounce can (scant 1 cup) pumpkin
3/4 cup whipping cream, half-and-half, or light cream
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup Peppery Pecans (see recipe below)
1/4 cup maple syrup
1. Preheat oven to 350 degrees F. In a medium bowl, combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice, and salt. Beat with a wire whisk until smooth.
2. Place four 6-ounce custard cups in a 2-quart square baking dish. Divide pumpkin mixture among cups. Place baking dish on an oven rack. Pour boiling water into baking dish around cups to a depth of 1 inch.
3. Bake for 45 to 55 minutes or until a knife inserted near the centers comes out clean. Remove cups from water; cool on a wire rack. If desired, cover and chill for 1 to 8 hours.
4. To serve, unmold custards onto four dessert plates. Sprinkle with Pecans and drizzle with maple syrup. Makes 4 servings.