Pumpkin Pots de Crème

Begin by preheating the oven to a moderate temperature of 325 degrees F (165 degrees C).

In a saucepan, combine the whipping cream, 1/4 cup sugar, and various spices such as cinnamon, ginger, nutmeg, and cloves. Add the pumpkin puree and vanilla bean pod and seeds to the mixture; heat it over medium-low heat until it reaches a simmer. Introduce the rum into the saucepan and remove from heat; cover and let it stand for 15 minutes.

To make the custard, whisk together the egg yolks and 2 tablespoons sugar in a separate bowl. Gradually add 2 tablespoons of the cream mixture to the egg yolk mixture, stirring constantly. Pour this egg yolk mixture into the saucepan with the cream mixture and gently stir; continue to simmer until it reaches a desired consistency.

Arrange 6 ramekins in a shallow baking dish and pour the custard evenly into each one. Fill the baking dish with boiling water to half-way up the sides of the ramekins; loosely cover it with aluminum foil.

Place the baking dish in the preheated oven and bake until the custard is nearly set, leaving a dime-sized circle of liquid in the center of each ramekin. This may take 25 to 40 minutes; check on it periodically.

After baking, allow the ramekins to sit for another 30 minutes, still loosely covered with aluminum foil.

Cover each ramekin with plastic wrap and refrigerate it overnight to chill.

Top each chilled custard with a layer of pecans and maple syrup before serving.