Maple Custard Pumpkin Pots

6 Jack-Be-Little edible minature pumpkins
1 1/2 cups whole milk
6 egg yolks
1/4-1/2 cup maple syrup
sprinkles of nutmeg, cinnamon, cardamom, etc.
whipped cream

Cut the tops out of the minature pumkins, reserve the lids, and scoop out the seeds.  Place face down in a baking dish and pour 1/2 inch of hot water in and around them.  Bake at 375 for approximately 20 minutes, then turn face up and bake another 5 minutes.  Remove from oven.  Mix egg yolks and maple syrup until smooth.  Bring milk to just barely boiling and pour in a very slow stream into the egg yolk mixture whisking constantly until all combined.  Add to pumpkins, top with sprinkles of spices and bake another 30 minutes, adding lids this time into the baking dish.  Remove from oven, let cool for several minutes and top with whipped cream!