8 eggs
1 pt. heavy cream
1 pt. half-and-half
2 c. sugar
2 c. pumpkin filling
2 t. vanilla
1 t. cinnamon
2 c. of sugar caramelized

Caramelize sugar and pour into bottom of custard cups, or small soup cups, or 9-by-12-inch pie pan. Mix all ingredients until smooth, and fill cups 3/4 full of mixture. Bake in 350-degree oven, in a water bath, until firm (about 3 hours). When ready to serve, slide a knife around the edge of the cup and invert over serving dish. Garnish with whipped cream and cinnamon.