Ingredients:
1 15-ounce can, pureed pumpkin
1/3 cup brown sugar
1 14-ounce can, light coconut milk
4 whole eggs
1 teaspoon Pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon ‘pure’ vanilla extract
1/8 teaspoon Kosher salt
Optional garnish:  banana brulee* and freshly whipped cream

Crust Ingredients:
3/4 cup graham cracker crumbs
3 tablespoons melted unsalted butter
1 tablespoon sugar

Preheat oven to 350 degrees F.

First option: Springform pan
Create a quick crust by combining the melted butter with the sugar and graham cracker crumbs.  In the bottom of a sprayed 9-inch spring form pan, add the crumb mixture, and using the flat side of the plastic top of the non-stick spray can, press the mixture flat. There should be plenty of crumbs with which to push up the sides of the pan. 

Par-bake the crust for approximately 5 to 8 minutes until light golden brown.  Remove from the oven and allow to cool. In a large bowl, whisk the eggs then add the remaining ingredients and whisk slowly to combine.  Pour the custard mix into the crust and bake for approximately 50 minutes or until the middle of the custard has just a slight wobble to it when gently shaken.  Chill in the refrigerator completely prior to serving.

Second option:  Cupcake tins.
Using a non-stick spray, lightly spray the tins.  Next, spoon 1/2 tablespoon of the graham cracker mixture into each of 12 cupcake tins, then using the top of the non-stick spray can press the mixture flat.  Par-bake the crusts for approximately 5 minutes until light golden brown.  Fill each tin almost to the top, until all 12 are filled.  There will be extra for making additional custards.  Bake for 40 minutes, remove from the oven, and chill in the refrigerator completely prior to removing from tins.  They will not be as pretty as the springform version, but certainly just as delicious.

*Peel and slice a banana on an angle, about 1/2 inch in thickness and lay them on a lightly sprayed sheet pan.  Lightly sprinkle 1/4 teaspoon of raw sugar (turbino) over each banana slice. Then using either a kitchen torch (adults only please) or the broiler in your oven, cook until the sugar is nicely melted and well colored.