Like pumpkin pie, without all the fuss of the crust, this luscious pumpkin custard has an extraordinary rich flavor coupled with the sweet spices of cardamom, cinnamon and nutmeg.
Preheat oven to 350 degrees Fahrenheit. Next, prepare a water bath by filling a 9-inch by 13-inch baking dish half-way with water. Set the baking dish in the oven.
Whisk pumpkin purée, egg yolks, cream, sugar, spices and salt together in a large mixing bowl until uniformly blended.
Strain the custard base through a fine-mesh sieve to remove any pulpy bits. And then, pour the custard base into 6 (6-oz) ramekins, and gently set them into the water bath. Bake until just set, about 40 to 50 minutes.
Cool to room temperature, and serve with whipped cream.