Preheat your oven to 350°F (175°C).

In a medium mixing bowl, combine the pumpkin puree, eggs, milk (or cream), brown sugar, pumpkin spice, and salt. Whisk until smooth, about 1-2 minutes.

Grease ramekins or an oven-safe dish with cooking spray or butter. Pour the pumpkin mixture into each ramekin, filling them about two-thirds full.

Place the filled ramekins in a baking pan and add hot water until it reaches halfway up the sides.

Bake for 25-30 minutes, until a knife inserted comes out clean, and the edges are slightly puffed.

Once baked, allow the custard to cool for at least 10 minutes before serving warm, topped with whipped cream or cinnamon.