For this recipe you will need:
2 eggs plus 2 egg yolks
Preheat the oven to 350°. Butter 6 individual ramekins and place them in a large baking pan.
Combine the eggs, egg yolks, and flour in a bowl and beat briefly with a whisk just to blend. Beat in the pumpkin puree, sugar, salt, ginger, cinnamon, and nutmeg. Stir in the vanilla, 1 cup of the cream, and the milk, mixing until well blended.
Ladle the custard mixture into the prepared dishes. Half fill the surrounding pan with boiling water. Bake for about 40 minutes, or until the custards are just barely set in the middle.
Remove the dishes from the water and let cool to room temperature. Whip the remaining cup of cream until it forms soft peaks. Top each custard with a heaping spoonful of whipped cream, and serve.
This recipe makes 6 portions.