1. If using a fresh pumpkin, cut in half and remove the seeds. Slice into 1-inch cubes.
   
2. Steam the pumpkin until easily pierced with a poultry skewer, 7 to 9 minutes. Pass through a food mill or mash well. Set aside 1 cup of the pumpkin puree and freeze the rest in 1-cup portions for future custards.
   
3. Preheat the oven to 325 degrees F. Butter a 1-quart soufflé dish or six 1-cup custard cups.
   
4. In a large saucepan, heat the milk, maple syrup, and brown sugar over low heat until the sugar dissolves, about 5 minutes.
   
5. Beat the eggs with a wire whisk and strain to remove the membrane between the white and the yolk. Beat into the warm milk mixture. Add the pumpkin puree, cinnamon, ginger, nutmeg, and vanilla.
   
6. Pour mixture into the soufflé dish or custard cups. Bake until a knife inserted into the center of the custard comes out clean, about 40 minutes for custard cups and 60 minutes or more for 1-quart souffle dish.
   
7. Refrigerate for a least 1 hour, and up to 1 day. Sift turbinado sugar on top of the cold custard. Turbinado sugar (purified raw sugar) instead of granulated sugar on the top of the custard results in a more evenly caramelized crust that shatters at the tap of spoon. Using a blowtorch, quickly melt the sugar, until it is a deep golden color. Serve warm, or at room temperature as a simple custard.

Best the day made. Can be refrigerated for 3 to 4 days as custard. Brulees can be kept for 1 or 2 days, but the topping will soften.