Instructions: Position rack in center of oven; heat oven to 275 degrees. Set aside six 6-ounce ramekins or souffl dishes in baking dish. Bring kettle of water to boil. In small bowl, combine brown sugar, flour, allspice, cinnamon, baking soda, baking powder and salt; set aside. Whisk eggs and yolk until blended. Add pumpkin, cream and corn syrup. Whisk until smooth. Stir in flour mixture until combined. Pour into ramekins or other baking dishes, dividing evenly. Sprinkle chopped pecans over tops, dividing evenly.

Put baking pan on oven rack and carefully pour boiling water into pan to reach halfway up sides of ramekins. Bake until pudding has risen, has some cracks on surface and toothpick comes out with moist crumbs, about 50-55 minutes. Use spatula to transfer ramekins from water bath to cooling rack. Prepare Whipped Cream (recipe below). Serve pudding warm. If necessary, reheat in 300-degree oven, arranged on baking sheet (no water bath) for 10 minutes. Spoon dollop of Whipped Cream on each and serve immediately.

Makes 6 servings.

Whipped Cream

1/2 cup heavy cream
1 tsp. dark rum
2 Tbsp. sugar

For whipped cream: In bowl, whip cream to soft peaks. Add sugar and rum. Whip until firm peaks. Can be whipped 2-3 hours ahead and refrigerated.

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