• Set oven to 325F
• Heat the 1 cup heavy cream and 1/2 cup whole milk just until it starts to steam in a small saucepan. Take off the heat and whisk in the 1/2 cup brown sugar, and 1/4 tsp each: cinnamon, ginger, allspice, cardamom, nutmeg. Set aside to cool slightly.
• In another bowl whisk together the 4 large egg yolks, 3/4 cup pumpkin puree, 1 tsp vanilla paste and the 1 Tbsp molasses.
• Whisk the slightly cooled cream mixture into the bowl until thoroughly combined.
• Pour the mixture through a strainer into a clean container (a glass measuring cup with a spout works well for easy pouring). Press with the back of a spoon to get as much of the mixture through as possible.
• Pour the mixture into 5-6 small oven safe containers. Set the containers into a baking dish. Pour hot water into the baking dish so that it reaches halfway up the little containers.
• Bake for about 35-40 minutes or until almost set in the center, they will still be a bit jiggly.
• Cool on a rack and then refrigerate until well chilled.

maple whipped cream, optional

• Make the whipped cream by whipping the heavy cream along with the maple syrup and extract. As the cream thickens, you can taste it to adjust if you want more maple flavor.
• Top the chilled pots with a dollop of whipped cream and a sprinkle of freshly grated nutmeg for the ultimate presentation.