2 c  Pumpkin; baked & mashed
1 1/2 ts Gingerroot; finely minced
1 tb Maple syrup
1/4 ts Nutmeg; grated
3    Eggs; lightly beaten
1/4 c  Half-and-half
Salt & pepper to taste

Mix all the ingredients together, seasoning to taste with salt and pepper.
Pour the mixture into 8 lightly buttered muffin tins or custard cups,
filling them two-thirds full, and place them in a pan of simmering water.
Bake for 5 minutes in a preheated 350 degree oven, then lower the heat to
325 degrees and bake another 30 minutes, or until set (a skewer inserted in
the center should come out clean). Let rest 5 minutes before unmolding.