Since this custard is really thick, you'll need to use a rubber scraper to press it through a fine-mesh sieve for a silky texture. If you skip the straining, it will have a pumpkin pie-like texture.
1 cup heavy cream
1 cup half-and-half
3/4 cup canned pumpkin puree
1/4 cup pure maple syrup
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
3 egg yolks
1 3tt
1/3 cup pure maple syrup
Pinch of salt
Preheat oven to 325 degrees.
Whisk together cream, half-and-half, pumpkin puree, 1/4 cup maple syrup, cinnamon, nutmeg, ginger, and cloves in a saucepan. Heat over medium just until steam rises.
Whisk together egg yolks, egg, 1/3 cup maple syrup, and salt in a bowl. Slowly whisk warm cream mixture into egg mixture. Strain mixture through cheesecloth in colander. Divide among six 4 oz ovenproof ramekins. Arrange dishes in a baking pan, then carefully transfer pan to the oven. Add hot water to the pan and bake custards until set, 35 - 45 minutes; don't overcook.
Remove ramekins from water bath, cool, then cover loosely with plastic wrap. Chill until completely cold, preferably overnight.
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