In a medium size stainless steel bowl whisk together the pumpkin puree, spices, vanilla and salt.
In another bowl, whisk the remaining ingredients
Pour the liquid mixture over the spiced pumpkin and blend to mix all ingredients.
Pour into 6, 1/2 cup ceramic ramekins.
Using a cake pan, place in a water bath and cover with another inverted sheet pan. NOTE: For water bath, water should be boiling and cover the ramekins half way up the ramekin.
Bake at 350 degrees until they shimmer when shaken. About 20 minutes.
Cool to room temperature and refrigerate until cold before serving.
Garnish each serving with with a few candied pecans. And a dollop of whipped cream, if you'd like.
For the candied pecans: Combine sugar, salt and cinnamon in a bowl. In a separate bowl whisk whites until frothy. Toss in nuts and toss to coat. Strain off any extra whites off the nuts and then toss them in the sugar mixture. Place on a lightly greased baking sheet and bake in a pre-heated 350 degree oven for 10 minutes. Cool.