Preheat oven to 425 degrees Fahrenheit.
In a medium-sized bowl, mix all the dry ingredients together comprising of sugar, salt, cinnamon, ginger, cloves, and nutmeg.
In a separate large bowl, beat the two eggs until combined, then mix in the pumpkin puree. Add the dry ingredients, and stir until combined. Next, add the vanilla extract and stir. Slowly pour in the evaporated milk while stirring until everything is mixed together.
Pour the pumpkin custard batter into eight 1/2-cup sized ramekins. Place the ramekins on a cookie sheet and bake for 15 minutes at 425 degrees F. Next, lower the oven temperature to 350 degrees F. and bake for an additional 10 to 15 minutes longer until a toothpick inserted in the center of the baked custard comes out clean.
Remove the individual custards from the oven and let cool down. Then place the custard ramekins in the refrigerator and let cool for at least 2 hours.
When ready to serve, remove the ramekins from the refrigerator, gently loosen the sides of the custard from the ramekins, and turn over onto individual plates for serving.
Top individual pumpkin custards with whipped creme, ice cream, or baked pie crust ornaments.
To bake a pie crust ornament: Roll out pie crust dough and use a cookie cutter to cut the desired shape. Place the dough shapes on a cookie sheet, and brush with beaten egg and lightly sprinkle with cinnamon or nutmeg on top. Bake at 350 degrees F. until golden brown (time will vary on the size and thickness of the dough). Remove from oven and cool down.
Serve topped with the individual pumpkin custard.
Pumpkin Custard Recipe https://whatscookingamerica.net/elleneaston/pumpkin-custard.htm