There is no other way to describe this except WOW! It is amazing and worth the effort. This is just like pumpkin pie without the crust. A real hit and no dishes to wash. Find pumpkins that are large enough to hold about 1/3 cup custard.
Cut off the top of each pumpkin. Using a spoon, carefully scoop out the seeds and stringy pulp of each one to create a tiny bowl. Place the shells and tops in a roasting pan with a few inches of water and bake for 15-20 minutes, or until just tender. Remove the caps from the roasting pan.
Whisk together the whole egg, egg yolk, and sugar in a medium bowl. Set aside.
Combine the cream, molasses, cinnamon, ginger, and salt in a medium saucepan over medium heat. Bring the mixture just to a boil and then slowly whisk into the egg mixture. Stir in the pumpkin puree.
Pour the custard into the pumpkins, cover the pan with aluminum foil, and bake for 50-60 minutes or until the custard is set. Cool the pumpkins on a wire rack and then cover with the lids.
To serve cold: refrigerate for at least 6 hours before serving.
To serve hot: let sit for 30 minutes on wire rack before serving and add a dollop of whipped cream.