If you don't have mashed potatoes, cut peeled pumpkin into small cubes and boil for a couple or bake in the microwave for about 5 minutes. Grind cooked pumpkin in a blender, puree

Separate the whites from the yolks and beat the white yolks with half Cup of brown sugar with a mixer or whisk

In a saucepan bring to boil cream with cinnamon stick, nutmeg and vanilla. Remove the cinnamon stick and vanilla pod and the egg yolks to brew hot cream, stirring actively

Add pumpkin puree, mix well

Pour mixture over the molds. I cooked half the rules, I got 3 molds with a capacity of 160 ml. Put them in a baking tray filled with boiling water so that the ramekins were covered half way with water. Close the top with foil and send in the oven for 25-30 min. Bake in preheated oven for 30 minutes at Т170-180S. Cool and refrigerate for a minimum 4 hours to 3 days. Before serving, sprinkle top of dessert, fine brown sugar and bake until caramelized crust with a special burner or send it in the oven on the top shelf under the grill at maximum temperature to melt the sugar.