Beat together pumpkin, milk, sugar, nutmeg and eggs in large bowl. Stir in ginger snap crumbs, butter and vanilla. Butter eight 10 oz baking or custard cups. Spoon pumpkin mixture into cups. Sprinkle tops with pine nuts. Place cups in a large shallow baking pan filled with hot water deep enough to half immerse cups. Bake in a 350 oven for 45 minutes or until custard is set. Serve at room temperature or chilled. Makes 8 servings.