Baked Pumpkin Custard with Brown sugar topping

Fall brings to mind pumpkins.  Besides pumpkin pie, pumpkin bread and pumpkin butter, one of my favorite uses for pumpkin is this custard.  The crackle of the caramelized sugar gives it an interesting texture when eating the custard.  Such an easy way to get your fall pumpkin fix.

16 ounces pumpkin

6 eggs

3/4 cup sugar

1 tsp. vanilla

1/2 tsp. cinnamon

4 cups half and half

1/2 cup brown sugar

Mix pumpkin, eggs, white sugar, vanilla and cinnamon.  Stir in half and half.  Pour into custard cups (depending on what size cups you use, this can make 6 medium-sized cups or 12 regular cups.  Since I love this custard, I tend to make the larger size.  These take a little longer to cook).  You could also make this in a 2 quart baking dish. Place cups in a larger baking pan on the middle shelf of a preheated 325 degree oven.  Pour boiling water into the baking pan to come halfway up the sides of the custard cups.  Bake about 30 minutes (for the regular custard cups) or longer, about 45 minutes (for the larger custard cups).  You can test if they are done by sticking a knife in the center of one of the cups.  When it comes out clean, they are done.  Remove pan from oven and remove cups from pan.  Allow to cool.  Just before serving, turn on broiler and crumble brown sugar over the top of each cup.  Broil 2 inches from the heat, about 1-2 minutes until the sugar caramelizes.  Serve immediately with a little whipped cream dusted with cinnamon.