Preheat oven to 450°F. 

If you are using the decorative pumpkin bowls, remove the stems by carving a circle around each and pulling off the top. Then scrape the seeds and fibers from the inside. Cut a very thin slice off the bottom of each pumpkin, so they will sit flat. 

 Alternatively, coat six (6-ounce) ramekins with a thin layer of cooking spray.

In a large bowl, combine sugar, cinnamon, ginger, cloves, and salt, and stir with a whisk or spoon until blended.

 Add eggs and pumpkin puree. Beat until completely mixed. 

Slowly pour in evaporated milk, stirring until smooth.

 Divide the filling among the pumpkin bowls or ramekins, pouring ½ cup into each. 

See below for baking instructions based on choice of pumpkin bowls or ramekins. 

If using pumpkin bowls:

- Place on a parchment-lined shallow baking pan, with the tops next to them. - Bake at 450°F for 15 minutes. Reduce heat to 350°F and continue baking 1 hour more, or until the pumpkins are tender when pierced. If the tops are done sooner, remove them.

If using ramekins:

- Place ramekins in shallow baking dish.

- Bake at 450°F for 10 minutes. Reduce heat to 325°F and continue baking for 25 minutes more, or until a knife inserted in the filling comes out clean.

Remove pumpkin bowls or ramekins from oven and transfer to rack to cool. Custard baked in pumpkins will take longer to cool. 

Serve warm, garnished with walnuts and whipped cream.

Source: California Walnut Board