Instructions:

Caramelize 1 cup sugar. Pour syrup evenly into 12 four ounce ramekins. Tip back and forth to coat sides. Cool. Combine the pumpkin, ginger, cinnamon, cloves, nutmeg, molasses, and butter. Mix well and set aside. Beat the eggs and egg yolks together. Add the remaining ½ cup sugar, the evaporated milk, and the coffee. Beat well until blended. Pour coffee mixture slowly into pumpkin mixture. Mix well with a wire whisk. Pour mixture into caramel-coated ramekins. Place ramekins in a pan of hot water with the water level equal to the top of the pumpkin mixture. Bake at 350 degrees for 1 ¼ hours or until inserted knife comes out clean. Chill. Serve garnished with whipped cream. (Recipe suggest flavoring the cream with Kahlua.