Place a rack in the middle position, and preheat the oven to 350 (180c).
Brush some butter into the oven-proof dishes.
Chef’s Note: The ramekins that I’m using are 3.5 inches (9cm) in diameter by 2 inches (5cm) tall.
Add all of the ingredients (except the pastry top) into a large bow.
Whisk until just combined.
Chef's Tip: Whisk to combine, but not to introduce a lot of air... it doesn't need to be foamy... just combined.
Chef's Note: The filling can be made a day ahead, if kept covered in the refrigerator.
If at all possible, purchase whole nutmegs, and grind your own on a microplane. The difference between freshly ground, and bottled is amazing.
OPTIONAL PASTRY CRUST
Cut the dough into a rough shape.
Chef’s Note: You can buy a store-bought pastry crust, but I prefer to make a batch of Pâte Brisée. All good chefs should keep a batch of this versatile dough on hand in the freezer… especially during the holiday season.
Cut into strips that go about halfway down the ovenproof dish, and then lap over the sides.
Chef’s Tip: If you cut the dough round to fit the dish, it will look nice and elegant on your dinner table. If you cut the dough like we’re doing, and drape it over the sides of the dish, it will have a more rustic appearance. I’m currently in a rustic phase.
Pour the filling into the dishes to about 1/2 inch (1.25cm) from the top, and then brush the exposed pastry with melted butter.
Place in the oven and bake until cooked through, about 50 to 60 minutes.
Allow the pumpkin pots to cool for ten minutes, before serving. Enjoy