All the flavor of pumpkin pie without the work! This simple pumpkin pie custard comes together quickly and is baked in a water bath until creamy and smooth.
Preheat oven to 325°F (160°C) with a rack in the center position. Set aside 3 (5-ounce) ramekins. Pour 1 tablespoon of maple syrup into each, swirling the ramekins so that the maple syrup covers the entire bottom.
Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla extract, cinnamon, ginger, nutmeg, and salt. Gently whisk in the milk. Distribute evenly into the ramekins.
Place the ramekins in a oven-proof baking pan and carefully add boiling hot water to the pan, to create a water bath, until the water level reaches ¼ up the sides of the ramekins.
Transfer to the oven carefully and bake for 60 to 70 minutes, or until the middle of the custard is set and does not wiggle when lightly tapped. Transfer to a rack to cool. Enjoy lukewarm or chilled from the refrigerator.