These Pumpkin Custards with Gingersnap Crumble are a must bake this fall! They're perfectly pumpkiny!
Preheat oven to 350 degrees. In a large bowl, combine eggs, pumpkin, heavy cream, brown sugar, pumpkin pie spice, cinnamon and salt until smooth.
Divide the mixture evenly into eight 6-oz. ramekins. Place the ramekins in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the ramekins. Bake for 25 minutes.
Sprinkle each custard cup with some of the gingersnap crumble. Bake for an additional 15-20 minutes or until you insert a knife in the center of the cups and it comes out clean. Remove the cups from the roasting pan and let them cool on a wire rack for 1 hour. Move to the refrigerator, covered loosely with a sheet of foil to chill for at least 3 hours
In a medium bowl, combine crumbled gingersnaps, flour, brown sugar, cinnamon, salt and cubed butter. Use a pastry blender to combine the mixture until coarse crumbs form. Add the chopped pecans and mix until well combined. Set aside.