Directions 9 steps | 55 Minutes
Preheat oven to 400°F. In a bowl, whisk together the pumpkin puree, eggs, sugar, vanilla, cinnamon, ginger, cloves, nutmeg and salt together.
Add the half-and-half and whisk until combined.
Use a pastry brush or a gloved hand to coat the ramekins with the butter.
Make the cinnamon sugar. In a small bowl, whisk together the sugar and cinnamon until well combined.
Coat the inside of the ramekins with the cinnamon sugar by pouring the mixture into one ramekin and swirling to coat. Add the remaining cinnamon sugar to the next ramekin. Repeat until all of the ramekins are coated.
Fill each dusted ramekin ⅔ of the way with the pumpkin mixture.
Place the ramekins in a shallow baking dish, such as a lasagna pan. Fill the baking dish with boiling water, being careful not to get any water into the ramekins. If using the toasted nuts, top each ramekin with a sprinkling of toasted nuts.
Transfer the baking dish to the oven and bake for 20-25 minutes or until a knife or a skewer inserted in the center of a ramekin comes out clean.
Remove the ramekins from the water and serve warm or chilled. Top with whipped cream or vanilla yogurt. Enjoy!
- ¼ teaspoon ground ginger can be substituted for 1 teaspoon of fresh ginger.