Preheat the oven to 325°F (160°C).

In a medium saucepan, combine heavy cream and whole milk. Heat over medium until steaming, about 5 minutes. Stir in brown sugar, cinnamon, ginger, allspice, cardamom, and nutmeg until dissolved.

Remove from heat, let cool slightly.

In a large bowl, whisk together egg yolks, pumpkin puree, vanilla paste, and molasses.

Gradually pour the cream mixture into the pumpkin mixture, whisking constantly. Strain through a fine sieve into a pouring container.

Pour the mixture into oven-safe containers and place in a baking dish. Fill the dish with hot water halfway up the sides of the custard cups.

Bake for 35-40 minutes until edges are set but still jiggly in the center. Cool to room temperature.

Chill in the refrigerator for at least 4 hours, preferably overnight.

Whisk cold heavy cream, maple syrup, and maple extract until soft peaks form.

Spoon the maple whipped cream over the Pumpkin Pot de Crème before serving. Dust with nutmeg.