1-First, preheat your oven to 350°F (175°C) and grease 3 oven-safe cups or ramekins, each about 10-ounce capacity, to ensure easy release after baking.

2-In a large bowl, beat together the pumpkin puree, eggs, half and half, brown sugar, pumpkin pie spice, and salt until well combined for a smooth custard base.

3-Next, pour the custard mixture evenly into the greased cups and place them in a 9×13-inch baking pan.

4-Carefully add hot water to the pan around the cups to a depth of 1 inch, creating a water bath that helps cook the custard gently and evenly.

5-Bake for 20 minutes, then while it’s in the oven, mix the topping by stirring together ¼ cup brown sugar, chopped pecans, and melted butter in a small bowl.

6-After the initial bake, remove the pan from the oven and sprinkle the pecan topping evenly over the custards.

7-Return to the oven and bake for an additional 35-40 minutes, or until a knife inserted near the center comes out clean but the center is still slightly jiggly.

8-Once done, let the custards cool to room temperature before serving warm or chilled, and top with whipped cream, a sprinkle of ground cinnamon, and extra chopped pecans if desired.