Preheat oven to 325F. 

Special equipment: 6 4-ounce ramekins

Heat a kettle of water to a simmer for water bath.

Heat milk in a small saucepan until barely steaming. Whisk eggs and starch together. Pour warm milk over egg mixture while whisking like a maniac to prevent eggs from scrambling! Add maple syrup, pumpkin, spices, salt and vanilla. Whisk together.

Pour mixture into ramekins. Spoon off any foam from atop of the custards.

Place ramekins in a casserole with at least 2 inch sides. Place in oven and pour steaming water into the casserole.

Poach puddings for 40-50 minutes. The mixture should be just a bit jiggly when gently jostled.

Remove the whole set-up from oven and allow custards to remain in waterbath from about 30 minutes. Transfer to refrigerator and chill for at least 3 hours or overnight before serving.