1-Preparing the Oven and Water Bath: First, preheat your oven to 350°F (175°C). This temperature is ideal for setting the eggs without curdling them. While the oven heats, prepare your baking vessels. You will need greased 10-ounce ramekins. Greasing them well ensures the custard releases easily and does not stick to the sides.

Next, prepare a water bath. You will need a large baking dish that is deep enough to hold the ramekins. Fill this large dish halfway with hot water. The water bath, or bain-marie, regulates the temperature and prevents the custard from cooking too fast, which can lead to a rubbery texture or cracking.

2-Mixing the Custard Base: In a large mixing bowl, combine the 1 (15-ounce) can of solid pack pumpkin puree, 2 eggs, and 1 cup of half and half. Whisk these ingredients together until they are fully incorporated and the mixture is smooth. It is important to whisk thoroughly to break up any clumps of pumpkin and ensure the eggs are evenly distributed.

Once the wet ingredients are combined, add the ⅞ cup packed brown sugar, 1½ teaspoons pumpkin pie spice, and ½ teaspoon salt. Continue to whisk until the sugar has dissolved and the spices are fragrant and well mixed. The mixture should be thick, creamy, and uniform in color.

3-Baking with the Topping: Pour the custard mixture evenly into your prepared ramekins. Place the ramekins carefully into the larger baking dish containing the hot water. Be careful not to splash water into the custards. Transfer the entire setup to the preheated oven.

Bake the custards for 20 minutes. After 20 minutes, carefully pull the oven rack out. In a small separate bowl, mix together the topping ingredients: ¼ cup packed brown sugar, ¼ cup chopped pecans, and 1 tablespoon melted butter. Sprinkle this mixture evenly over the top of each partially baked custard.

Return the custards to the oven and continue baking for another 35 to 40 minutes. The custard is done when it is set but still has a slight jiggle in the center, similar to gelatin. It should not be liquid or wave-like.

4-Serving Suggestions: Once baked, remove the ramekins from the water bath and let them cool on a wire rack. You can serve this dessert warm or chilled. It is delicious on its own, but you can take it to the next level with a few optional garnishes. A dollop of whipped cream, a sprinkle of ground cinnamon, or a few additional pecans make for a beautiful presentation.