1. Preheat your oven to 325°F. Set a kettle of water to boil for the water bath — this gentle cooking method is what gives custard its tender, silky texture.
2. In a medium mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, and vanilla extract until smooth and uniform.
3. Add the milk (or cream), ground cinnamon, nutmeg, ginger, and salt. Whisk again until everything is fully incorporated. If you see any lumps, a quick whisk or a fine sieve helps smooth it out.
4. Pour the custard mixture into lightly buttered ramekins or small oven-safe cups, filling them about three-quarters full to prevent overflow.
5. Place the filled ramekins in a deep baking dish. Carefully pour the boiling water into the baking dish, coming halfway up the sides of the ramekins. This water bath steams the custard gently, much like how Mama Lu would have done it over the stove with a double boiler.
6. Bake for about 40-45 minutes. You’ll know they’re done when the edges are set but the center still jiggles slightly — don’t overbake, or you’ll lose that soft creaminess.
7. Remove the ramekins from the water bath and let them cool on a wire rack. Once at room temperature, refrigerate for at least 2 hours, or overnight if you can wait that long. Cold custard tastes like a little mountain magic.
8. Before serving, sprinkle a pinch of freshly grated nutmeg or cinnamon on top for that final touch.

When I first tried this recipe, I was worried about the water bath — it felt a little fancy for my small Portland kitchen. But it’s honestly one of those simple steps that makes all the difference. It’s a quiet ritual, just like shelling peas with Mama Lu, slow and steady, resulting in something truly special.