1. Preheat the oven to 375°F. Place 5 or 6 ramekins (mine are 3 inches in diameter - from the inside - and almost 2 inches deep) in an 8 by 11-inch glass baking dish. Bring roughly 3 cups of water to a boil in a kettle.
2. Meanwhile, combine all the ingredients (except the sugar for topping) and puree until very, very smooth in a blender. Finally, pour the boiled water into the baking dish to surround the ramekins (but don’t get any water in the ramekins).
3. Then pour the pureed pumpkin mixture evenly into each ramekin. If using six ramekins, they will be about two-thirds full; if using five, they will be just about completely full. Carefully place the baking dish into the oven.
4. Bake for 32 to 34 minutes until the custards are set around the edges but a touch looser in the center. Carefully remove the baking dish from the oven and let it cool slightly until you can safely remove and transfer each custard to a cooling rack. Let cool a little more. The custards are best still a little warm but can also be served chilled.

Turn these Custards into Pumpkin Brûlée

1. Sprinkle 1⁄2 to 1 teaspoon of unrefined sugar over the top, and then use either a small butane torch or oven broiler to caramelize it.
2. If using the oven broiler: Set the oven to BROIL, and then place the individual ramekins under the broiler for 3 to 5 minutes.
3. Check after 3 minutes, and then again at the 4-minute mark. If not done, broil for another minute or so. If doing this brûlée finish, do it soon before serving, as the crunchy topping will soften if prepared too long in advance.