This Baked Pumpkin Custard is so easy - just mix and pour into ramekins. No crust required!
Fill ramekins about 3/4 full with the custard. Bake for about 35-40 minutes, or until just set.
Cool on a wire rack. Serve warm or room-temperature with nutmeg whipped cream (see note). Sprinkle extra nutmeg on top.