To have a more blended final result (I was getting a pumpkin layer on the bottom like another reviewer mentioned), I mixed the ingredients a tiny bit differently: I mixed the pumpkin puree with the spices in one bowl. In another bowl, I mixed the eggs and maple syrup, tempered/mixed with the warm milk, then poured about a third of this through a sieve into the pumpkin mixture, mixed well, then added the rest of the egg mixture (again through the sieve.) Mixed everything well again before pouring into the ramekins. It was much less foamy this way, and the spices didn't tend to float on the top. When all is said and done, though, the texture (rich and creamy, just like a custard should be...I did use whole milk) and taste of this dessert is so scrumptious, even WITH the pumpkin layer on the bottom! It was a big hit on Thanksgiving day!