Preheat oven to 350°F. Prepare 6-8 (approx 6-ounce) custard cups by giving a quick spray of nonstick cooking spray. Place custard cups in a 13 x 9-inch baking dish.
Add pumpkin, milk, eggs, sugar, vanilla & spices to a large mixing bowl (or food processor or blender). Beat until smooth.
Pour or ladle custard into custard cups. You can fill the cups to just about the top if need be - this custard doesn't puff up. Pour boiling water into baking dish, around custard cups, to about a 2" depth.
Bake for 50-60 minutes or until a knife inserted in center comes out almost clean.
Remove custard cups from baking dish & cool at room temp. The custard may be served warm or cold (best cold). Top with whipped cream or granola if you'd like.