Pumpkin Custard

Preheat the oven to 325°F (160°C).
In a medium saucepan over medium heat, whisk together the half-and-half, 1/4 cup brown sugar, and pumpkin. Bring to a very gentle simmer over medium heat, just until bubbles appear on the surface, and then remove from the heat and keep warm.
In a medium bowl, whisk together the egg yolks, the remaining 1/4 cup brown sugar, cinnamon, cloves, nutmeg, and salt. If you like a more prominent warming spice flavor, make your pinches of spice quite generous. Slowly pour in the half-and-half mixture, whisking constantly. Divide the mixture among 6 mini cast-iron cocottes or 4-ounce ramekins. Place the cocottes in a large roasting pan and carefully fill with water to come halfway up the sides of the cocottes.
Bake until the custard is just barely set in the middle, 40 to 50 minutes, depending on the size of your cocottes or ramekins. Remove the pan from the oven and then remove the cocottes or ramekins from the roasting pan. Let cool to room temperature. Cover and refrigerate for at least 3 hours and preferably at least 24 hours to allow the custard to chill completely and the flavors to meld.

In the bowl of a stand mixer, combine the cream and maple syrup and whip until soft peaks form. Just before serving, top each pumpkin pot de creme with a dollop of whipped cream and some amaretti cookie crumbles.