Step aside, pumpkin pie; pumpkin custard cups are here to take your place. The classic autumn spice trio of cinnamon, nutmeg, and cardamom makes these desserts taste like a cup full of fall.

INGREDIENTS

3 - eggs, lightly beaten
1 - 15 ounce can pumpkin
1 1/2 - cups heavy cream or half-and-half
1/2 - cup packed brown sugar
1/2 - teaspoon ground cinnamon
1/4 - teaspoon ground nutmeg
1/4 - teaspoon ground ginger
1/8 - teaspoon salt
1/4 - cup all-purpose flour
1/4 - cup packed brown sugar
1/2 - teaspoon ground cardamom
2 - tablespoons butter
1/4 - cup chopped pecans, toasted 

DIRECTIONS

Preheat oven to 350 degrees F. In a large bowl combine first eight ingredients (through salt).
Place eight 6-oz. custard cups in a roasting pan. Divide pumpkin mixture among cups. Place roasting pan on oven rack. Pour enough hot water into roasting pan to reach halfway up sides of custard cups. Bake 25 minutes.

Meanwhile, in a small bowl stir together flour, 1/4 cup brown sugar, and cardamom. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in pecans. Sprinkle mixture over custards. Bake 15 to 20 minutes more or until a knife comes out clean.
Remove custard cups from water. Cool on wire racks 1 hour. Cover loosely and chill 2 to 24 hours before serving.
NUTRITION FACTS (Pumpkin Custards with Cardamom Crumble)

Per serving: 343 kcal , 24 g fat (13 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 139 mg chol. , 114 mg sodium , 30 g carb. , 2 g fiber , 22 g sugar , 5 g pro.
http://www.bhg.com/recipe/pumpkin-custards-with-cardamom