4 mini pumpkins, optional (or use ramekins)

2 cups heavy cream (476 g)

⅓ cup granulated sugar (67 g, plus extra for topping)

4 large egg yolks

1 teaspoon vanilla extract

1 cup pumpkin puree (245 g)

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon salt

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Preheat oven to 325°F (163°C). If using mini pumpkins, slice off the tops and scoop out the insides. If using ramekins, set aside.
Heat heavy cream in a saucepan over medium heat until steaming but not boiling. Remove from heat.
In a mixing bowl, whisk sugar and egg yolks until pale and slightly thickened.
Gradually whisk warm cream into the yolk mixture to temper.
Stir in vanilla, pumpkin puree, cinnamon, ginger, and salt until smooth.
Strain the mixture through a fine mesh sieve into a spouted bowl or measuring cup.
Pour custard evenly into pumpkins or ramekins. Place in a baking dish and pour hot water halfway up the sides.
Bake 35–40 minutes, until just set but slightly jiggly in the center.
Remove, cool, then refrigerate at least 2 hours or overnight.
Before serving, sprinkle sugar over each custard and caramelize with a torch or broiler until golden and crisp.

For dairy-free, substitute coconut cream for heavy cream.

Canned pumpkin puree works well; avoid pumpkin pie filling.

Straining the custard ensures a smooth, silky texture.

Prepare up to 3 days ahead, but caramelize sugar just before serving.

Whipped cream, candied pecans, or cinnamon make great garnishes.